Vegan Pumpkin Bisque

Name: Vegan Pumpkin Bisque
Total time: 20
Yield: 4
Ingredients: 1 tablespoon olive oil; 0.5 cup chopped onion; 2 cups vegetable broth; 1 (15 ounce) can pumpkin puree; 1 cup Almond Breeze Original or Unsweetened Original almondmilk; 0.5 teaspoon salt; 0.25 teaspoon ground pepper; 0.25 teaspoon ground cinnamon; 4 teaspoons balsamic vinegar; 4 teaspoons sliced, toasted almonds; 4 teaspoons chopped fresh parsley

Recipe by Almond Breeze from allrecipes.com

Dinner 20 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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0.5 cup chopped onion
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2 cups vegetable broth
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1 (15 ounce) can pumpkin puree
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1 cup Almond Breeze Original or Unsweetened Original almondmilk
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0.5 teaspoon salt

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0.25 teaspoon ground pepper
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0.25 teaspoon ground cinnamon
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4 teaspoons balsamic vinegar
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4 teaspoons sliced, toasted almonds
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4 teaspoons chopped fresh parsley

Instructions

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 almondmilk, 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.