On a cutting board chop with a sharp knife, the onion, leek and garlic.
Place a large saucepan over high heat and add olive oil and butter Lurpak®.
Sauté the onion, leek and garlic for 2-3 minutes, until softened but not translucent.
On the same cutting board cut with a sharp knife, pumpkin, sweet potato, carrots and potato into thin slices.
Add in the pan the pumpkin, sweet potato, carrots and potato and sauté for another 2-3 minutes, sprinkling with salt and freshly ground pepper.
Add chicken broth and milk and allow the soup to simmer for 35-40 minutes.
When all the ingredients have boiled, remove some liquid from the soup and keep it aside.
Using a pimer, whisk the soup very well until it has a velvety texture, and if you want it to be more liquid, add some of the liquid you have kept aside.
When the soup has the texture you wish, add the cream and mix wel
In a mixer place all ingredients for the cream, fresh cream cheese Arla®, sour cream, the zest from all citrus fruit, salt and freshly ground pepper and mix well.
Place a small non-stick frying pan on high heat to warm up and sauté posyrti for 2-3 minutes until it has a nice color and its aromas are released.
Serve the soup with 1-2 tablespoons of cream and posyrti on top.