This pumpkin bisque is easy, delicious, and ready in just 20 minutes. It’s got all the flavor of the heavy cream classic but it’s made with almond milk, so it’s dairy free. Garnished with toasted almonds and a balsamic drizzle, this soup is a gourmet starter that will appeal to everyone at your table.
1tablespoonolive oil
½cupchopped onion
2cupsvegetable broth
1(15 ounce) canpumpkin puree
1cupAlmond Breeze Original or Unsweetened Original almond milk
½teaspoonsalt
¼teaspoonground pepper
¼teaspoonground cinnamon
4teaspoonsbalsamic vinegar
4teaspoonssliced, toasted almonds
4teaspoonschopped fresh parsley
Heat olive oil in a saucepan over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes.
Stir in vegetable broth and pumpkin puree and remove from heat. Blend with an immersion blender until smooth. Return pan to the stovetop over medium heat.
Stir in Almond Breeze almond milk, salt, pepper, and cinnamon. Cook, stirring occasionally until soup is heated through, about 3 minutes. Ladle soup into 4 bowls. Drizzle with balsamic vinegar and sprinkle almonds and parsley over top.
Serves 4
Nutritional Analysis per serving: Calories 120, Calories from Fat 45, Total Fat 5g (8% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 740mg (31% DV), Carbohydrates 17g (6% DV), Dietary Fiber 4g (16% DV), Sugars 8g, Protein 3g, Vitamin A 260%, Vitamin C 10%, Calcium 15%, Iron 6%.
