Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes Vegan Pumpkin Bisque 3.8 (18) 16 Reviews 2 Photos 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. Submitted by Almond Breeze Updated on July 28, 2022 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 4 Jump to recipe This pumpkin bisque is made with plant-based ingredients, but it's not just for vegans! The cozy recipe is full of warm, comforting flavor. Plus, it's just as rich and creamy as its dairy-based counterpart. What's not to love? Try this vegan pumpkin bisque recipe today. Pumpkin Bisque Ingredients These are the convenient ingredients you'll need to make this pumpkin bisque recipe: · Olive oil: This vegan pumpkin bisque starts with an onion sauteed in olive oil.· Onion: Cook the diced onion until it's tender and fragrant.· Broth: Use store-bought or homemade vegetable broth.· Pumpkin: Use store-bought or homemade pumpkin puree.· Milk: Almond milk is what makes this dish extra creamy.· Spice and seasonings: The pumpkin bisque is seasoned with salt, pepper, and cinnamon.· Garnishes: Finish each bowl with a drizzle of balsamic vinegar, toasted sliced almonds, and fresh parsley. How to Make Pumpkin Bisque Though this pumpkin bisque tastes like it came from a 5-star restaurant, it's actually quite easy to make: You'll start by cooking the onion. Add the broth and pumpkin puree, then blend the mixture with an immersion blender. Stir in the almond milk and seasonings. Ladle the soup into bowls, drizzle with balsamic vinegar, and garnish with almonds and parsley. You'll find the full, step-by-step recipe below. How to Serve Pumpkin Bisque This vegan pumpkin bisque is hearty enough to serve as a main dish. Serve it with some crusty bread or a salad to make a complete meal. It also works well as a side dish alongside your favorite fall entrees. Explore our collection of Comforting Vegan Dinners for Fall and Winter for delicious inspiration. Can You Make Pumpkin Bisque Ahead of Time? Yes, this bisque is a great make-ahead dish. Follow the storage instructions below if you plan to make it a day or two in advance. How to Store Pumpkin Bisque Allow the pumpkin bisque to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to four days. Reheat in the microwave or on the stove. Can You Freeze Pumpkin Bisque? You can freeze vegan pumpkin bisque for up to two months. Ladle the cooled soup (in serving-size portions) to zip-top freezer bags labeled with the date. Wrap each bag individually in foil and freeze flat. Thaw in the refrigerator overnight. If the soup separates during the thawing process, throw it in the blender. Allrecipes Community Tips and Praise "I made it exactly as the recipe stated," says CLK. "Next time I will add a grating of nutmeg along with the cinnamon. Very delicious!" "I thought this recipe was simple to make and tasty," according to POOCHLUV1. "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 made this for my vegan friend at work — it's definitely not for vegans only," raves Sandee. "Very delicious! I will definitely make it again." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Directions 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. Editor's Note: 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%. I Made It Print 32 home cooks made it!