Pumpkin Ravioli Soup

1 cup chopped onion

2 cloves garlic -- minced

vegetable cooking spray 1 teaspoon fresh sage -- chopped

1 teaspoon fresh thyme -- chopped

2 cans (13 3/4 oz.) fat free chicken broth

---+ water to make 4 cups liquid 1 can (16 oz.) solid pack pumpkin

salt -- to taste 1 package (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.