Vegan Pumpkin Bisque
This pumpkin bisque is easy, delicious, and ready in just 20 minutes. It's got all the flavor of the heavy cream classic but it's made with almond milk, so it's dairy free. Garnished with toasted almonds and a balsamic drizzle, this soup is a gourmet starter that will appeal to everyone at your table.
- 1tablespoon olive oil
- ½cup chopped onion
- 2cups vegetable broth
- 1(15 ounce) can pumpkin puree
- 1cup Almond Breeze Original or Unsweetened Original almondmilk
- ½teaspoon salt
- ¼teaspoon ground pepper
- ¼teaspoon ground cinnamon
- 4teaspoons balsamic vinegar
- 4teaspoons sliced, toasted almonds
- 4teaspoons chopped fresh parsley
Step 1Heat olive oil in a saucepan over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes.
Step 2Stir 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 3Stir in Almond Breeze almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally until soup is heated through, about 3 minutes.
Step 4Ladle soup into 4 bowls. Drizzle with balsamic vinegar and sprinkle almonds and parsley over top.