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

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

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.