- Extra Creamy Almondmilk
- Unsweetened Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 45 Minutes
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.
Check out more of our favorite holiday recipes.