Cream of Parsnip Soup with Toasted Pumpkin Seeds

Name: Cream of Parsnip Soup with Toasted Pumpkin Seeds
Ingredients: 3 tablespoons peanut oil, plus 1/2 teaspoon peanut oil (or other nut oil), for pumpkin seeds; 1 leek (white and light green section), halved lengthwise, washed and thinly sliced; 1 jalapeno pepper, seeded and minced; 6 parsnips (about 1 1/2 pounds) peeled and thinly sliced; 6 ounces celery root (celeriac) peeled and diced; 4 cups chicken stock or broth; 1 large cooked russet potato, peeled and cubed (leftover baked potato can be used); 1/2 teaspoon celery salt; 1/2 teaspoon ground white pepper; 1/2 cup whipping cream; Lemon juice, to taste; 1/2 cup pumpkin seeds (pepitas); Sprinkling fine sea salt; 2 teaspoons freshly grated lemon zest