1. Heat a large skillet over medium heat. Add pumpkin seeds. Toast until fragrant, about 4 minutes, stirring often. Transfer to a plate to cool.
2. Heat oil in a large saucepan or stockpot over medium heat until hot. Add onion and potatoes. Cook 5 minutes, stirring frequently. Stir in vegetable broth and water. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in corn. Bring to a boil; reduce heat. Cook until potatoes are tender, about 8 to 10 minutes, stirring occasionally.
3. Stir evaporated milk into soup; bring to a boil. Boil 1 minute, stirring frequently. Remove from heat. Add sage, salt, and pepper. If desired, puree half the soup in a blender or use an immersion blender.
4. Serve immediately, garnished with toasted pepitas and, if desired, sage sprigs.
Source: Hannaford fresh Magazine, September - October 2015