
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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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!




Sweet Potato Soup with Prosciutto Sage Topping
Course: Soups, Main6-8
servings10
minutes45
minutesThis 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!
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.

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I can already picture myself enjoying a warm bowl of this on a chilly evening. Definitely adding this to my must-try list!
Thank you Raymund!
Ben | Havocinthekitchen recently posted…Apple Cranberry Walnut Salad
That does look like the perfect soup for the chilly weather we are having. The colour is just gorgeous. I love the herbaceous topping too. Nicely done.
Thank you Eva!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
well the cat looks very keen :) I like sweet potato too! It’s Spring here with a hot and wet summer on the way so soup might have to wait …
cheers
sherry
Thank you Sherry!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
What a lovely soup, Ben. Autumn in a bowl… :-)
Thank you Frank!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
So comforting and tasty ! Perfect week dinner indeed!
Davorka recently posted…Hershey Kisses Cookies
Thank you Davorka!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
This soup is so inviting! Perfect for a cold fall night. And I love Miss Daisy licking her lips in one of the photos!
Tasia recently posted…Soft and Fluffy Candy Cane Cake
Thank you Tasia!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
Such a creamy and delicious soup, perfect for cozying up! The sage adds so much aroma and flavor along with the crispy prosciutto!
Thank you Michelle!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
This sounds really nice. Such a cute kitty!
Thank you Mimi!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
Your soup sounds amazing and so perfect for the season. Of course being vegan I would need to skip the topping but I still could eat this wonderful soup. Might be good for our Thanksgiving in November. Thanks for the recipe.
Thank you Judee!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
That prosciutto topping is absolutely genius, Ben! The salty prosciutto would pair so well with the sweet potatoes. Definitely need to put this on the menu soon!
David @ Spiced recently posted…Smoked Pork Tacos
Thank you David!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
This looks so comforting!
Tandy | Lavender and Lime recently posted…Lies He Told Me, James Patterson
Thank you Tandy!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta
I would have to make an extra portion of topping…you know, just for snacking :-) The soup looks really warming and tasty and Daisy approved!
angiesrecipes recently posted…Pumpkin Gratin with Feta Cream and Gruyère
Thank you Angie!
Ben | Havocinthekitchen recently posted…Sage Prosciutto Pasta