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#SweetPumpkinSoup #MakingSweetPumpkinSoup #RobinsTable Everyone, you used to eat steamed sweet pumpkin, but at some point, you stopped reaching for it, right? You know it's good for you, but that's because the way you eat it is monotonous. You get tired of steamed sweet pumpkin after just three days. I was like that too. With just one sweet pumpkin soup recipe I'm sharing today, it transforms into a dish you want to share, with a luxurious taste even without cream. I'll set the standard for how to eat sweet pumpkin in today's video. [Ingredients] Butternut squash 2 Large onion 2 (820g) Cabbage 2.5kg Carrot 70g Unsalted butter 85g (for initial sautéing) + 150g (for finishing) Extra virgin olive oil 3 tablespoons (for heating) Almond Breeze Unsweetened 190ml × 4 Blueberry wine Salt 4 teaspoons (Salt if unavailable) White pepper to taste Water 900ml (500ml + 400ml) [Instructions] 1. Slice the onion thinly. 2. Add olive oil and 85g of unsalted butter to a pot, then add the onion before it heats up. 3. Add salt and white pepper and sauté slowly over medium-low heat. 4. Once the onion becomes sticky, reduce the heat to low and close the lid. 5. Wrap the butternut squash in plastic wrap and microwave for 10–13 minutes. Cook 6. Cut the cabbage into small pieces and finely chop 70g of carrots. 7. Add the carrots to the onions, mix, and then cover with a lid and reduce the heat to low. 8. Peel the pumpkin, separate the flesh from the skin, cut the flesh into bite-sized pieces, and finely grind the skin separately. 9. Add the pumpkin flesh to the onions and carrots and sauté over medium heat. Then add 500ml of water, cover with a lid, and cook. 10. Once the pumpkin is cooked, add the cabbage and cook over medium-high heat for only 5 minutes (to preserve Vitamin U). 11. Turn off the heat, adjust the seasoning with salt, and add 4 cans of Almond Breeze and 150g of unsalted butter. 12. Let it cool slightly, then divide and blend in a blender to finish. Robin's Table family, You all know that pumpkin is good for you. The problem was that I got tired of it and didn't want to eat it anymore. With just one method today, the steamed pumpkin you used to eat will transform into a dish you want to share. 📦 Ninja Blender TB401KR Group Purchase Link 👇 🔗 https://bit.ly/4tmLza3 Phone Purchase: 010-4792-3251 ⚠ This is Ninja's final group purchase. You won't find this price or this package again. It will close before you even hesitate. 💛 If this video was helpful, please make sure to subscribe, like, and turn on notifications. Good information reaches more people when our family members subscribe. 🎖 If you join the membership, you'll get live replays + seasonal health tips. Start at the beginner level for the price of a cup of coffee. 👉    / @robynstable   ⓒ Robin's Table All Rights Reserved. The copyright for this video belongs to Robyn's Table, and unauthorized reproduction and redistribution are prohibited. [Chapter] 00:41 Ninja Blender Group Purchase Guide 01:04 Introduction to Sweet Pumpkin Soup Ingredients 04:01 Sautéing Onions & Cooking Sweet Pumpkin 06:42 Preparing Cabbage & Carrots (Vitamin U Preservation Method) 11:30 Separating Sweet Pumpkin Skin & Preparing Flesh 18:55 Sautéing Sweet Pumpkin & Combining Cabbage 24:43 Adding Almond Breeze & Butter and Blending 28:47 Freezing Method (Heat-resistant Containers & Portion Bags) 33:11 Wrap-up & Summary of Sweet Pumpkin Soup Standards #SweetPumpkinSoup #PumpkinSoupRecipe #RobynsTable You've steamed sweet pumpkin before, but at some point, you just stopped reaching for it, right? You know it's good for you, but the way you eat it is too boring — that's the real problem. Steamed pumpkin gets old in 3 days. I was the same way. With today's sweet pumpkin soup, no cream, but it tastes luxurious — the kind of food you actually want to share with people. How to eat sweet pumpkin without getting tired of it. Today's video sets the standard. [Ingredients] sweet pumpkin 2 Onion (large) 2 (820g) Cabbage 2.5kg Carrot 70g Unsalted butter 85g (for sautéing) + 150g (finishing) Extra virgin olive oil 3 tbsp (for cooking) Almond Breeze Unsweetened 190ml × 4 4 tsp blueberry wine salt (or regular salt) White pepper to taste Water 900ml (500ml + 400ml) [Directions] 1. Thinly slice the onions 2. Add olive oil and 85g unsalted butter to the pot, then add onions before the heat rises. 3. Add salt and white pepper, sauté slowly over medium-low heat. 4. Once onions turn sticky, reduce to low heat and cover with a lid 5. Wrap pumpkins in plastic wrap and microwave for 10–13 minutes 6. Cut cabbage into small pieces, dice 70g of carrots 7. Add carrot to the onions, mix, cover on low heat again 8. Peel the pumpkin — separate the flesh and skin. Cut flesh into bite-sized pieces, blend the skin finely on the side 9. Add pumpkin flesh to the onion-carrot mix, sauté on medium heat, add 500ml water and cov...