Vegan Pumpkin Bisque
Ingredients
- 1 tablespoon olive oil ⓘ
- 1/2 cup chopped onion ⓘ
- 1 (15 ounce) can pumpkin puree
- 2 cups vegetable broth ⓘ
- 1 cup Original Unsweetened Almond Breeze Almondmilk ⓘ
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 4 teaspoons sliced, toasted almonds ⓘ
- 4 teaspoons balsamic vinegar ⓘ
- 4 teaspoons chopped fresh parsley ⓘ
Instructions
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
650
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).