Cream of Parsnip Soup with Toasted Pumpkin Seeds

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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