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