Vegan Pumpkin Bisque

Vegan Pumpkin Bisque

Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.

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 the onion and cook, stirring, until softened, about 3 minutes.
Step 2
Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
Step 3
Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.
Vegan Pumpkin Bisque

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 Original Unsweetened Almond Breeze Almondmilk
  • ¼ teaspoon ground pepper
  • 4 teaspoons sliced, toasted almonds

Categories

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