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Vegan Pumpkin Bisque

Rated as 3.75 out of 5 Stars
27k

"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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Ingredients

20 m servings
Original recipe yields 4 servings

Directions

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  1. Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
  2. 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.
  3. 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.

Footnotes

  • 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

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We will make it again. It was quick to make and tasted great!

Most helpful critical review

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 ...

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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 ...

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 in...

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 :)