Can I also freeze the buttern tuts?

Yes, this soup can be frozen. Allow the soup to cool and store it in an airtight container in the freezer. Defrost the soup before use and heat it over low heat in a pan.

Can I make and warm up the buttern tuts in advance?

Yes, this soup can be made and warmed up in advance. Store the soup in the refrigerator and heat it over low heat in a pan.

Butternutoep with tartufata and hazelnuts

Name: Butternutoep with tartufata and hazelnuts
Cook time: 45 min
Total time: 45 min
Yield: 12 portions
Ingredients: 250 g flesh from butternut pumpkin; 2 carrots; ½ sweet onion; 3 tbsp roasted hazelnuts; 1 tbsp sour cream; 2 Bolle El Philadelphia Original; 7.5 dl vegetable broth; 20 g butter; 1 pot of tartufata (80 g); 1 tbsp tomato concentrate; 1 clove of garlic; 1 settled Kl Curry; Pepper and salt

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45min

•

Easy

Do you want to get started with this buttern tut with tartufata and hazelnuts? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 12 portions

250 g flesh from butternut pumpkin
2 carrots
½ sweet onion
3 tbsp roasted hazelnuts
1 tbsp sour cream
2 Bolle El Philadelphia Original
7.5 dl vegetable broth
20 g butter
1 pot of tartufata (80 g)
1 tbsp tomato concentrate
1 clove of garlic
1 settled Kl Curry
Pepper and salt

Preparation method

How do you make this?

Finely chop the onion and the garlic clove. Fry them for 5 minutes in a stew with the melted butter. Sprinkle with curry; Mix for 1 minute and then add the butternut in cubes, along with the carrots in slices. Fry 5 minutes and add the tomato concentrate and the broth. Bring to the boil and simmer for 20 minutes. Let it rest for 10 minutes and mix fine; Season further.

Mix the Philadelphia, the sour cream and the tartufata. Coarsely chop the hazelnuts.

Pour the soup into small cups; Finish them with the tartufata cream and the hazelnuts. Serve warm.

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