Title: Pumpkin ravioli soup
 Categories: Pumpkin, Pasta, Soup
      Yield: 12 Servings
 
 
        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
  :          PUMPKIN FILLED RAVIOLI --
  :          see 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 patH]