In a large pot, heat oil on medium heat. Add leeks, sauté for 5 minutes, until translucent. Add pears, cubed butternut squash and cook for 10 minutes, stirring occasionally. Season with salt and Pepper.
Add Vegetable broth and bring to boil. Cover, reduce heat and simmer for 25 minutes, until Cubed Butternut Squash is soft.
Remove from heat, add heavy cream and mix. Using an immersion blender, puree soup.
Sprinkle nutmeg on top, mix well. Place soup in bowls, top with roasted pepitas, and ready to serve.