Vegan Pumpkin Bisque - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 (15 ounce) can pumpkin puree
2 cups vegetable broth
1 cup Original Unsweetened Almond Breeze Almondmilk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cinnamon
4 teaspoons sliced, toasted almonds
4 teaspoons balsamic vinegar
4 teaspoons chopped fresh parsley

Preparation

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