Pumpkin Bisque


Cooking Time

16 minutes



Serves Up To


Nutrition Information

Total Fat5g
Total Carbohydrates17g
Dietary Fiber4g

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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  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.


  • 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