Cut leek into rings, coarsely grate carrot, pumpkin flesh and potatoes.
Heat clarified butter, sauté leek and carrot, add pumpkin flesh and potatoes. Pour in milk and clear soup, add salt and pepper, boil and simmer for 30 minutes.
Grind the soup, season with nutmeg and refine with crème fraîche.
Tip: Instead of clarified butter, you can also use butter in most cases.
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