Sweet Potato Soup with Prosciutto Sage Topping

This Sweet Potato Soup with Prosciutto Sage Topping is hearty, creamy, and delicious. And the savoury and herbaceous topping made with crispy prosciutto, pumpkin seeds, and sage would elevate even a simple soup recipe to a completely different level of deliciousness!

Hello folks! I hope you are doing well, enjoying this fall and all the seasonal produce.

And if you leave in Canada, let me wish you a great (and tasty) Thanksgiving! But wait… how is that already Thanksgiving?!

Yes, it is already the middle of October, meaning that this blog will be all about festive recipes and ideas in a month. In a meantime, let’s keep enjoying healthy and relatively light recipes which are also cozy and comforting. And this Sweet Potato Soup totally fits the bill!

Sweet Potato Soup with Prosciutto Sage Topping

This Sweet Potato Soup with Prosciutto Sage Topping is ridiculously easy to make, but its flavour is nothing short of amazing. Well, the soup itself is relatively simple and somewhat basic. But the toping makes all the difference.

To make the topping, you will need to slightly brown the chopped prosciutto, pumpkin seeds, and sage with some olive oil and other aromatics such as smoked paprika and chipotle powder. You can certainly customize it to your liking. For example, you can swap prosciutto for some bacon or pancetta. Also, you can use rosemary in place 0f sage, as well as use some other aromatics such as garlic or nutmeg. Be creative!

This topping is highly addictive, so be sure to make a large batch. If you do not use it right away with the soup, it also makes a great salad topping; and I bet you would snack on some of it, too!

More Sweet Potato Soup Recipes

Looking for more recipes for sweet potato soup?

Be sure to check this Chunky Sweet Potato Soup and this Sweet Potato Chickpea Soup.

I hope you like this Sweet Potato Soup with Prosciutto Sage Topping, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Sweet Potato Soup with Prosciutto Sage Topping

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Soups for Every Season

Servings

6-8

servings

Prep time

10

minutes

Cooking time

45

minutes

This Sweet Potato Soup with Prosciutto Sage Topping is hearty, creamy, and delicious. And the savoury and herbaceous topping made with crispy prosciutto, pumpkin seeds, and sage would elevate even a simple soup recipe to a completely different level of deliciousness!

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Ingredients

• Sweet Potato Soup:

• 2 tbsp. (30 ml.) olive oil

• 2 large onions, finely chopped

• 2-3 garlic cloved, minced

• few large sage leaves

• about 2 lb. (900-1000 gr.) sweet potatoes, peeled and cubed

• 6 cups (1400 ml.) of water or broth

• 1 tsp. salt or to taste

• 1/2 tbsp. smoked paprika

• 1/4 tsp. chipotle powder or to taste

• 2 tbsp. (30 gr.) butter, optional

• Prosciutto Sage Topping:

• 1-2 tbsp. (15-30 ml.) extra virgin olive oil

• 3-4 slices (75-100 gr.) of prosciutto, thinly sliced

• 1 cup (about 125 gr.) pumpkin seeds (I used salted)

• a handful of sage leaves, chopped if large

• a pinch of smoked paprika and chipotle powder, each

• salt, optional

Directions

• Heat the olive oil in a large heavy based pot over medium heat. Cook the onion, sage leaves, and garlic for 5 minutes until fragrant but not browned.
• Add the sweet potatoes and spices and cook for another 5 minutes, stirring regularly.
• Add the water or broth. Bring to a simmer, then cook for about 15 to 20 minutes at a gentle simmer until the sweet potatoes are very tender.
• Remove the pot from the stove. Blitz with an immersion blender until smooth. While it is optional, adding some butter while blitzing, would make the soup consistency extra smooth, velvety, and rich. Try and adjust seasoning, if necessary. Also, if it is too thick to your liking, you can add some extra broth.
• To make the topping, heat the olive oil in a pan over low-medium heat. Add the prosciutto, pumpkin seeds, and sage, until the prosciutto and sage are crisp and slightly browned, stirring often, for 5 to 7 minutes. Season with some smoked paprika and chipotle powder. You may want to add a b it of salt, depending on the saltiness of the prosciutto and pumpkin seeds.
• Serve warm soup with a generous sprinkle of the topping. If you have any topping leftovers, keep them in an air-tight container, at room temperature for 1-2 days.