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Ingredients
Scale
- 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 sweet potatoes, peeled and cubed (about 1 inch)
- 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
- Render the pancetta in a large pot until crispy, then remove and set aside.
- Sauté the onion and garlic in butter until soft, adding salt, pepper, sage, and nutmeg.
- Add carrots and sweet potatoes, coating them in the mixture.
- Pour in chicken stock and bring to a boil, then simmer until sweet potatoes are tender.
- Stir in cream and adjust seasoning.
- Add Tuscan kale a few minutes before serving, letting it wilt.
- Serve topped with crispy pancetta and pepitas.
Notes
Chop sweet potatoes evenly for uniform cooking.
Taste before serving to ensure the flavor is to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 8
- Cholesterol: 25