Cookie Butter French Toast
13 min
Crispi® 4-in-1 Portable Glass Air Fryer
Medium
420 kcal
Eggs
Vegetarian
Instructions
Step 1
Melt the butter in a large pot over medium heat.
Step 2
Add the onions and cook, stirring occasionally until caramelized.
Step 3
Add garlic, salt, cinnamon, nutmeg, and ginger and stir until evenly combined.
Step 4
Add the chicken stock, water, and pumpkin puree and stir to combine.
Step 5
Reduce heat to low and bring to a simmer for 20 minutes, then remove pot from heat.
Step 6
Submerge the immersion blender head in the pot and blend until desired consistency is achieved.
Step 7
Stir the heavy cream into the soup and serve immediately.
Pro Tips
#1
Reserve some caramelized onions before blending to use as a flavorful topping for the soup.
#2
Use an up-and-down motion while blending to ensure an even, smooth consistency.
#3
Always tilt the blender blade away from your body while blending to prevent splashing.
#4
Ensure the vents of the blender head remain fully submerged during the blending process.
