Squash Soup With Roast Corn

• 2 tbsp vegetable or olive oil
• 1 (13.5 oz) canned corn, rinsed, drained on paper towels
• 2 1/2 tbsp pepitas
• 1/3 cup fresh flat-leaf parsley, chopped
• 1 None leek, pale section only, halved lengthwise, thinly sliced
• 2 lb winter squash, peeled, cut into 3/4 inch pieces
• 1 1/4 lb sweet potato, peeled, cut into 3/4 inch pieces
• 2 None large carrots, peeled, cut into 3/4 inch pieces
• 1 tbsp ground cumin
• 2 cloves garlic, minced
• 3 None chicken bouillon cubes, crumbled
• 1 1/4 cups heavy cream

1. Heat oil in a large heavy-bottomed saucepan over medium heat. Cook corn for 5 mins, or until browned. Set aside to cool. Add pepitas and parsley.
2. Add leek and cook for 3 mins, or until soft. Add squash, sweet potatoes, carrots, cumin and garlic. Cook for 3 mins, or until heated through and fragrant. Add crumbled bouillon cubes and 6 cups boiling water. Bring to a boil, reduce heat and simmer, partially covered, for 20 mins, or until vegetables are soft. Let cool slightly then blend until smooth. Place over low heat, add 1/2 the cream and cook for 5 mins, or until heated through. Season.
3. Ladle soup into serving bowls and swirl in remaining cream. Serve topped with corn mixture.

vegetable, corn, pepitas, parsley, section, winter, sweet potato, carrots, ground cumin, garlic, chicken bouillon cubes, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/24290 (may not work)