Squash Soup With Roast Corn - cooking recipe

Ingredients

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

Preparation

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.
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.
Ladle soup into serving bowls and swirl in remaining cream. Serve topped with corn mixture.