Vegan Pumpkin Bisque

This pumpkin bisque is easy, delicious, and ready in just 20 minutes. It's got all the flavor of the heavy cream classic but it's made with almond milk, so it's dairy free. Garnished with toasted almonds and a balsamic drizzle, this soup is a gourmet starter that will appeal to everyone at your table.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon olive oil
• ½ cup chopped onion
• 2 cups vegetable broth
• 4 teaspoons chopped fresh parsley
• 4 teaspoons balsamic vinegar
• 1 cup Almond Breeze Original or Unsweetened Original almondmilk
• ¼ teaspoon ground pepper
• 4 teaspoons sliced, toasted almonds

Recipe Instructions

Step 1

Heat olive oil in a saucepan over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes.

Step 2

Stir in vegetable broth and pumpkin puree and remove from heat. Blend with an immersion blender until smooth. Return pan to the stovetop over medium heat.

Step 3

Stir in Almond Breeze almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally until soup is heated through, about 3 minutes.

Step 4

Ladle soup into 4 bowls. Drizzle with balsamic vinegar and sprinkle almonds and parsley over top.