To make pepitas, preheat oven to 350 degrees F. Toss pepitas with olive oil and maple syrup until evenly coated. Dump onto a parchment-lined baking sheet and spread into an even layer; sprinkle with salt. Bake for 10 minutes, then stir and bake for another 5 to 10 minutes or until seeds are lightly browned and you can hear them crackling. Set aside and let cool. Pepitas can be made ahead of time and, once fully cooled, stored in an airtight container at room temperature.

Heat olive oil in a large saucepan or Dutch oven over medium heat. Add sausage and cook, breaking meat up into small pieces, until cooked through and browned, about 10 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate and set aside.

Return saucepan to medium heat. Add white wine and deglaze, scraping up any browned bits on the bottom of the pot.

If your sausage was on the dry side, add a splash of olive oil or butter if necessary. Add onion, carrot, and pepper and sauté until softened and starting to brown in spots, about 8 to 10 minutes. Season generously with salt and pepper. Add garlic and cook until fragrant, another minute more.

Add corn kernels, potato, chicken broth, water, and bay leaf. Bring to a boil, then reduce heat and simmer, uncovered, for about 20 minutes or until potatoes are fork tender. Discard bay leaf.

Carefully ladle about 2 cups of soup into a blender (be very careful blending hot liquids!), and blend on high until smooth and creamy. Return to saucepan along with sausage and stir to evenly incorporate and re-warm sausage. If it's too thick for your liking, add a splash of water or chicken broth as needed. Stir in sherry vinegar. Taste, and add additional vinegar, salt and pepper to taste.

Spoon into serving bowls and top with chopped cilantro and toasted pepitas.