Rating: 3.5 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

Fast, easy, and delicious. 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.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.

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  • 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 almondmilk, 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.

Cook's Note:

Feel free to use either Almond Breeze Original almondmilk or Almond Breeze Unsweetened Original almondmilk.

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%.

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Reviews (7)

Most helpful positive review

Rating: 5 stars
12/29/2018
We will make it again. It was quick to make and tasted great! Read More

Most helpful critical review

Rating: 2 stars
12/04/2019
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. Read More
(4)
12 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
12/04/2019
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. Read More
(4)
Rating: 1 stars
09/29/2020
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. Read More
(1)
Rating: 5 stars
10/11/2020
I made exactly as the recipe stated. Next time I will add a grating of nutmeg along with the cinnamon. Very delicious! Read More
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Rating: 5 stars
12/20/2018
I made this for my vegan friend st work - it s definitely not for vegans only! Very delicious! Will definitely make again. Read More
Rating: 2 stars
12/25/2018
Kind of tasteless will not waste my time trying to fix the recipe. Read More
Rating: 5 stars
12/29/2018
We will make it again. It was quick to make and tasted great! Read More
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Rating: 4 stars
11/27/2018
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! Read More
Rating: 5 stars
11/20/2018
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:) Read More
Rating: 3 stars
12/18/2019
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. Read More