Quarter the pumpkin, remove seeds, grate with peel or finely dice. Cut the leek into rings. Cut the potatoes into cubes and cook about 1.5 l of clear soup. Leave half a leek. Then mash the whole and add water until the soup becomes pleasantly creamy. Add white wine. Stir sour cream or crème fraiche with a few tablespoons of soup and add to soup. Do not make more. Add leek rings, crab, dill and smoked salmon. Serve the soup to the table with baguette and butter.
The soup is exceptionally good as a festive entrée before roast lamb and beef.
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