Pumpkin ravioli 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] Recipe By : Sunset November 1989 From: Date: