Vegan Pumpkin Bisque

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

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
  • 4 teaspoons sliced, toasted almonds
  • 0.5 teaspoon salt
  • 0.5 cup chopped onion
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground pepper

Categories

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