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
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.
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