Carefully clean the leeks, cut away the root end and cut into narrow rings. Remove the seeds from the pumpkin, peel and cut into not too large cubes. Remove the skin from the onion and chop finely.
Heat the butter in a large frying pan. Sauté the onion in it until light yellow. Now add leek and pumpkin and steam briefly. Add the milk and season everything with salt and pepper. Let the soup simmer for thirty minutes with the lid closed.
Blend the soup very finely with a hand blender or in a blender jug.
If desired, strain through a sieve and return to the roasting pan. If necessary, dilute with a little soup or milk and season with salt, pepper and nutmeg.
To serve, arrange the soup in plates and, if desired, shave a few slices of truffle over it at the table in front of the guests.
Butter toasted bread cubes served.
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