Pre-heat oven to 350°F.
In a shallow baking pan, toss together the pumpkin, carrots, parsnips (or celeriac), onion, garlic, olive oil, salt and pepper.
Place in pre-heated oven and roast fof 35 to 45 minutes or until the vegetables are fork tender.
Remove from oven; set aside.
Remove the roasted garlic from the skins and add to a food processor, along with the roasted vegetables; add a little vegetable stock to add in the puree process.
Continue to puree until no lumps are present and the puree is very smooth.
This may need to be done in a couple of batches.
Transfer to a saucepan; add the vegetable stock, smoked paprika, cloves, thyme, salt and pepper.
Simmer very slowly for 10 to 15 minutes, stirring occasionally, before serving.
