Vegan Pumpkin Bisque
Fast, Easy and Delicious - Just In Time for the Holidays
If you are looking for a fast, easy, and delicious vegan recipe to enjoy for the holidays or the colder months, look no further. This is 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.
Vegan Pumpkin Bisque
Prep: 10 min / Cook: 10 min / Ready in: 20 min
Ingredients
Credit: Blue Diamond Almonds / Pinterest
1 tablespoon olive oil
1/2 cup chopped onion
1 (15 ounce) can pumpkin puree
2 cups vegetable broth
1 cup Original Unsweetened Almond Breeze Almondmilk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cinnamon
4 teaspoons sliced, toasted almonds
4 teaspoons balsamic vinegar
4 teaspoons chopped fresh parsley
Directions
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 almond milk, 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.
Note:
Feel free to use either Almond Breeze Original almond milk or Almond Breeze Unsweetened Original almond milk.
Nutrional 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%.
Recipe: Almond Breeze / Source: Allrecipes.com
