Step 1

Peel and cut the celeriac, parsnips and potatoes into large chunks

Step 2

Cut and wash the leeks (white part and the light green part) really well to remove all the sand

Step 3

Heat the olive oil in a large soup pot. Add the celeriac, parsnips, potaotes and leek and cook for 3-4 minutes. Add enough vegetable broth to barely cover the vegetables, and set the stove on high until it starts to boil. Add the salt and pepper and reduce the heat

Step 4

Let the soup simmer, covered, until the vegetables are tender, about 30 minutes. Set aside and let it cool

Step 5

Once cooled, blend until smooth and creamy. Adjust seasoning if necessary.

Step 6

Pour the celeriac soup back into the pot and let it simmer for an additional 10 minutes

Step 7

To prepare the pumpkin seeds (you can do this while the soup cools). Preheat the oven to 350F. Line a large baking sheet with parchment paper

Step 8

In a medium bowl, mix all the ingredients together, making sure all the seeds are well coated with the oil and spices. Spread  them on the lined baking sheet and bake for 5 minutes, until the seeds start to brown slightly (they may need a little extra time depending on your oven). Keep an eye on them, since they can burn easily

Step 9

Serve the celeriac soup hot or warm, and garnish each bowl with seasoned pumpkin seeds right before serving