Vegan Pumpkin Bisque

• 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

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.

olive oil, onion, pumpkin puree, vegetable broth, almondmilk, salt, ground pepper, ground cinnamon, almonds, balsamic vinegar, parsley

Taken from www.allrecipes.com/recipe/268608/vegan-pumpkin-bisque/ (may not work)