Pumpkin and Apple Soup

Soup

1. Preheat the oven to 225°C. Halve the pumpkin and scoop out the seeds. Peel and cut the pumpkin into about 2 cm pieces. Rinse, peel, and core the apples, then dice them. Place everything on a baking tray lined with parchment paper. Put the garlic in a foil packet with Flora Salted and salt and place it on the tray. Place some cubes of Flora Salted over the ingredients. Sprinkle half of the salt over them. Roast in the middle of the oven for about 20-25 minutes until the pumpkin and apple are soft.
2. Peel and dice the onion. Fry it in a pot with a little Flora Salted until it is soft, then pour in the white wine. Let it boil for about 1-2 minutes, then add Flora Plant Single 15%, water, and vegetable stock cubes. Once the pumpkin and apple are done, pour them into the pot. Boil and blend until smooth. Add the rest of the salt and lemon juice. If the soup becomes too thick, thin it out with water.

Apple and kohlrabi salad

1. Bring the 1-2-3 brine to a boil. Wash the apple and slice it thinly on a mandolin. Peel the kohlrabi and slice the kohlrabi on a mandolin as well. Put the apple and the kohlrabi in the 1-2-3 solution. Place in the fridge until serving.

Plating

1. Pour the soup into a bowl and top with the apple and kohlrabi salad mixed with some mâché salad. Serve with freshly baked bread and some whipped Flora Salted.