Sweet Potato & Kale Soup with Pancetta
This Sweet Potato & Kale Soup combines crispy pancetta with tender sweet potatoes, fragrant aromatics, and hearty Tuscan kale in a creamy, spiced broth. Topped with crunchy roasted pepitas, it’s a cozy, flavorful bowl that works as an elegant starter or a satisfying main.
Ingredients
- 4 ounces pancetta diced
- 1 tablespoon unsalted butter
- 1 sweet onion diced
- 3 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground sage
- ¼ teaspoon freshly ground nutmeg
- ½ cup chopped carrots
- 3 cups chopped sweet potato about 1 inch in size
- 5 cups reduced-sodium chicken stock
- ⅓ cup cream half and half or coconut cream/milk
- 2 cups chopped Tuscan kale
- 3 tablespoons roasted salted pepitas for topping
Instructions
- Heat a large pot over medium-low heat.
- Add pancetta and cook for 6–8 minutes until crisp.
- Remove with a slotted spoon and drain on a paper towel.
- Add butter to the pot. Stir in onion, garlic, salt, pepper, sage, and nutmeg.
- Cook for 5 minutes until soft.
- Add carrots and sweet potatoes. Toss to combine and cook for 1 minute.
- See full steps with tips & photos → https://wimpysdiner.net/sweet-potato-kale-soup-with-pancetta/
Notes
- Stock Choice: Vegetable stock works for a lighter flavor; turkey stock also pairs nicely.
- Cream Alternative: Use coconut cream for a dairy-free version—adds a subtle coconut note.
- Veggie Boost: Stir in chopped celery or parsnip with the carrots for extra depth.