This 20-minute pumpkin bisque is simple, delectable, and ready. Although it’s made using almond milk rather than dairy, it nevertheless has all the flavor of the traditional heavy cream dessert. This soup is a gourmet beginning that will be enjoyed by all of the diners at your table. It is topped with toasted almonds and drizzled with balsamic.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cups vegetable broth
- 1 (15 ounce) can pumpkin puree
- 1 cup Almond Breeze Original or Unsweetened Original almondmilk
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- 4 teaspoons balsamic vinegar
- 4 teaspoons sliced, toasted almonds
- 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.
- 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%.
Reviews
a little bland
Non-vegan version – I did add some red chili powder and ginger to the recipe and had to use chicken broth cause that’s what I had but it was amazing. It was the perfect complement to pastrami sandwiches!
No one wanted to even try it! I was the only one who would eat it and Iiked it, but won’t be eating it again.
This soup was so bland that it wasn’t worth serving. I added most of the additions other reviewers recommended. It was still barely enjoyable.
I made exactly as the recipe stated. Next time I will add a grating of nutmeg along with the cinnamon. Very delicious!
I made it as written and both husband and I found it to be very bland, although a pretty colour and good consistency. I added everything LCD suggested in a previous review and that made it better, as did the balsamic vinegar at the end. Husband then decided he liked it; I still don’t and so it gets three stars. By the way, you can use an immersion blender if you have one. Less work, less to wash up.
I followed the recipe to a t and it was bland. No flavor whatsoever. I’ve had much better pumpkin soups before and this just doesn’t cut it for me.
This was a very quick recipe and made for a filling dinner. After I tasted it at the end of the given directions, I thought it could use more flavor. I decided to add several more ingredients including a dash of garlic powder, tarragon, pumpkin pie spice (!) plus a generous amount of ground ginger, brown sugar and curry powder. It was very good.
I found it to be very bland but looked up other recipes and doctored it with these changes: 1/4 tsp curry powder, 1/2 tsp kosher salt, 1/4 tsp powdered ginger, 1/4 cup dry sherry. Also, replace the black pepper with white pepper if you have it in the house. I will definitely make this again with those additions. Lots of flavor.
We will make it again. It was quick to make and tasted great!
We will make it again. It was quick to make and tasted great!
Kind of tasteless, will not waste my time trying to fix the recipe.
I made this for my vegan friend st work – it’s definitely not for vegans only! Very delicious! Will definitely make again.
I thought this recipe was simple to make and tasty. . I added pumpkin chips in the soup and extra almonds.Otherwise , I used all the other ingredients which I already had in my pantry!
I thought this was a great recipe! Didn’t have any almonds, or almond milk, but otherwise, made it as instructed. Would be a 1st course to Thanksgiving dinner 🙂