Peel celery root, carrots and onions cut roughly.

Cut the leek and rinse under cold water.

Depending on your preferences wash or peel the pumpkins, remove the core and cube roughly.

In a large pot melt butter and vegetable on medium-high heat.

Add the pre-cut vegetable and garlic paste and fry over medium heat for about 5 minutes.

Add salt, pepper and pumpkin cubes.

Stir well and cover with water.

Cover with a lid and simmer on medium heat for about 45 – 60 min.

Puree the soup with a hand blender to desired consistency. Add water if needed.

Add the nutmeg and stir well. Taste and adjust salt and pepper to taste.

Pour in heavy cream and let simmer on low heat for about 15 min.

Sprinkle with a tsp. of heavy cream, pumpkin seed oil and roasted pumpkin seeds right before serving.