Pumpkin Bisque


  • 1 c. water
  • 1 medium onion
  • 1 tsp. cinnamon
  • 2 Tbsp. brown sugar
  • 2 Tbsp. agave nectar
  • 3 Tbsp. McKay’s chicken style seasoning
  • 1 tsp. onion powder
  • Salt to taste
  • 2 c. canned pumpkin
  • 2 1/2 c. almond milk


  1. Puree onion with one cup water. Heat a medium saucepan and pour pureed onion into pot.
  2. Add cinnamon and bring to a slow boil. Stir in brown sugar, agave nectar, chicken style seasoning, salt and onion powder.
  3. Add pumpkin and simmer a few minutes. Pour in the milk and stir until thoroughly mixed and heated.
  4. Garnish with soy sour cream and cinnamon.
Browse Cook(s): Brenda Walsh
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.