Caldo de Millo Recipe | Traditional Canarian Corn Soup

Ingredients

• 1 lb fresh corn on the cob (about 3 ears), kernels sliced off
• 1/2 lb Yukon Gold potatoes, peeled and diced
• 1/2 lb pumpkin or butternut squash, peeled and diced
• 1 medium leek, white and light green parts only, thinly sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 1/2 tsp sweet smoked paprika (pimentón de la Vera dulce)
• 1/4 tsp ground cumin
• 1 bay leaf
• 1/2 tsp saffron threads, lightly toasted
• 1/2 cup flat-leaf parsley, finely chopped (plus extra for garnish)
• 1/2 cup fresh cilantro, finely chopped
• 6 cups vegetable stock (preferably homemade)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1/2 lemon, for squeezing
• Crusty bread, for serving