Pumpkin Bisque

Dairy-Free

Cooking Time

16 minutes

Difficulty

Easy

Serves Up To

4

Nutrition Information

Total Fat5g
Cholesterol0mg
Sodium740mg
Potassium
Total Carbohydrate17g
Dietary Fiber4g
Sugars8g
Protein3g

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.

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Directions

  1. Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until softened.

  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.

  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.

Ingredients

  • ½ cup chopped onion
  • 1 Tbsp. olive oil
  • 1 can (15 oz.) pumpkin
  • 2 cups vegetable broth
  • 1 cup Almond Breeze Original almondmilk or Almond Breeze Unsweetened Original almondmilk
  • ½ tsp. salt
  • ¼ tsp. ground pepper
  • ¼ tsp. ground cinnamon
  • 4 tsp. sliced
  • toasted almonds; divided
  • 4 tsp. balsamic vinegar; divided
  • 4 tsp. chopped fresh parsley; divided