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Vegan Pumpkin Bisque

Rated as 4.2 out of 5 Stars

"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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20 m servings
Original recipe yields 4 servings


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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.


  • 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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Read all reviews 5
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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 :)