Pumpkin Ravioli Soup

1 c Chopped onion
2 Cloves garlic; minced
Vegetable cooking spray
1 ts Fresh sage; chopped
1 ts Fresh thyme; chopped
2 cn (13 3/4 oz.) fat free chicken broth + water to make 4 cups liquid
1 cn (16 oz.) solid pack pumpkin
Salt; to taste
1 pk (9 oz.) cheese ravioli
Cinnamon
Fresh thyme sprigs

Spray a nonstick skillet with vegetable cooking spray; saute onion and garlic over medium-low heat until onion is softened but not brown. Stir in herbs. Add chicken and broth and pumpkin; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes.

Cook ravioli according to package directions, 3-5 minutes. Drain and divide among 6 soup bowls. Ladle hot soup over ravioli. Sprinkle with cinnamon, garnish with thyme sprigs. Makes 6 servings.

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