Vegan Pumpkin Bisque Popular Recipes
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Vegan Pumpkin Bisque |
"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."
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
Instructions :
Prep : 10M | Cook : 4M | Ready in : 20M |
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- 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.
Notes :
- 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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