• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Pumpkin Ravioli Soup

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 1 lb Spinach
  • 2 tb Salad oil
  • 1 lg Onion; julienned
  • 1 Clove garlic; minced
  • 4 qt Chicken broth; regular
  • -strength
  • 2 lg Carrots; julienned
  • -recipe
  • 1/2 c Pumpkin seeds, roasted;
  • -salted to taste


^ Discard tough spinach stems and leaves. Cut leaves crosswise into 1/4
inch strips; wash well and drain. Set aside. ^ In an 8 to 10 quart pan,
combine oil, onion and garlic; stir over medium-high heat until onion is
limp. Add broth and carrots; bring to a boil. Reduce heat, cover; and
simmer until carrots are tender to bite, about 5 minutes. ^ Add ravioli;
simmer, covered, about 3 minutes. Add spinach and simmer uncovered, until
ravioli are heated through, 1 to 2 minutes longers or 3 if ravioli are
frozen. Carefully lift out ravioli with slotted spoon and place in large
soup bowls (about 3 or 4 per serving). Ladle soup over ravioli. Offer
seeds to garnish at table. Makes 12 or more first course servings; 6 to 12
main course servings. (Second helpings are assumed.) [mcRecipe 22 Sep 96

NOTES : Serve immediately. Serve fresh.

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