Súp bí ngô kem tươi và bánh mì nướng bơ tỏi 
Pumpkin Soup with Fresh Cream and Garlic Butter Toast
I often enjoy a light dinner or breakfast like this, followed by a glass of juice, smoothie, or kombucha tea after 3 minutes. It makes the body feel light and refreshed.
Pumpkin Soup with Fresh Cream and Garlic Butter Toast
I often enjoy a light dinner or breakfast like this, followed by a glass of juice, smoothie, or kombucha tea after 3 minutes. It makes the body feel light and refreshed.
Cooking Instructions
- 1
PUMPKIN SOUP:
Peel and cut the pumpkin and carrot into 3/4 inch cubes. Peel and finely chop the onion, crush the garlic.
- 2
Melt the butter in a pot, add the garlic and sauté until fragrant, then add the onion and sauté for 3-5 minutes. Add the pumpkin and carrot, stir well, and season with salt and pepper to taste.
- 3
Add water and milk to the pot until it just covers the pumpkin. Cover and cook until the pumpkin is tender.
- 4
Once the pumpkin and carrot are soft, season to taste. Use a hand blender or regular blender to puree the mixture. Pour back into the pot and bring to a boil to finish the pumpkin soup.
- 5
GARLIC BUTTER TOAST:
Finely chop the garlic, add a little olive oil to a pan, and sauté until the garlic is just set (not browned). It's best to sauté the garlic with oil first, not butter, as butter burns easily. Once the garlic is set, remove it to a bowl to cool slightly, then mix with chopped green onions, butter, salt, and pepper. Adjust the amount of butter, salt, and pepper to your taste.
- 6
Spread the mixture on the bread slices, place them in an air fryer or oven, and bake at 250°F for 10 minutes until the bread is crispy and the garlic is fragrant!
- 7
Here's my dinner: pumpkin soup and garlic butter toast.
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