In a large pot, sauté the chopped onions and celery in the olive oil for about 5-7 minutes, stirring occasionally, until the onions are translucent and soft. This step will help bring out the sweetness of the onions and add depth to the soup.

Add the chopped celeriac, swede, and parsnips. Pour enough boiling water to cover them by about an inch. Bring to a boil, then reduce the heat to a simmer. Let the root vegetables cook for about 20–25 minutes, or until they are soft when pierced with a fork.

Stir in the pumpkin purée, blending it with the softened vegetables. Sprinkle in the paprika, red pepper flakes, salt, black pepper, and cumin. Stir well to evenly coat the vegetables. Pour in as much or as little boiling water, as needed, until the soup reaches your desired thickness.

Let the soup simmer for an additional 10–15 minutes, allowing the flavors to meld and the spices to infuse the soup with warmth.

For a creamy consistency, use a hand blender to blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup.

Stir in the lemon juice to add brightness and balance to the earthy flavors. To serve, you can garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of pumpkin seeds for added texture. Enjoy!