Vegan Pumpkin Bisque

This pumpkin bisque uses almond milk instead of heavy cream for a vegan, dairy-free, but still rich classic pumpkin bisque recipe. Everyone will love it!

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

Ingredients

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

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

Gather all ingredients.

Step 4

Stir in Almond Breeze almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally until soup is heated through, about 3 minutes. Ladle soup into 4 bowls. Drizzle with balsamic vinegar and sprinkle almonds and parsley over top.