Vegan Pumpkin Bisque recipe
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Ingredients
- 1 tablespoon olive oil ½ cup chopped onion 1 (15 ounce) can pumpkin puree 2 cups vegetable broth 1 cup Original Unsweetened Almond Breeze Almondmilk ½ teaspoon salt ¼ teaspoon ground pepper ¼ teaspoon ground cinnamon 4 teaspoons sliced, toasted almonds 4 teaspoons balsamic vinegar 4 teaspoons chopped fresh parsley
Nutrition Info
Directions Vegan Pumpkin Bisque
Directions
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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.