Dessert

Pumpkin Sweet Potato Soup with Crispy Prosciutto and Sage Croutons Recipe

Bynova cole December 8, 2025December 8, 2025

Introduction

This Pumpkin Sweet Potato Soup is a cozy, flavorful dish perfect for autumn and winter. Roasted pumpkin and sweet potatoes combine with warm spices and a touch of maple syrup, creating a rich and creamy soup that comforts and delights. Optional crispy prosciutto and sage croutons add a wonderful crunch and savory contrast.

A bowl of creamy orange soup with swirls of white cream mixed in, topped with a line of green pumpkin seeds and a sprinkle of black pepper, placed on a round wooden board with a small jar of spice beside it, and a silver spoon resting inside the bowl showing a thick texture of the soup. The surface under the board is white with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sweet potatoes (about 3 pounds)
1 small pumpkin (about 2 pounds)
1 small onion
3 cloves garlic, peeled and left whole
4 leaves fresh sage
1½ tablespoons olive oil
1½ tablespoons maple syrup
1 teaspoon kosher salt
8 grinds fresh black pepper
1 teaspoon cinnamon
½ teaspoon paprika
4 cups chicken or vegetable stock
½ cup heavy cream
1 teaspoon vanilla extract

Optional Toppings:

4 slices prosciutto
3 cups baguette, cut into cubes (about half a baguette)
1 tablespoon olive oil
¼ teaspoon kosher salt
8 leaves fresh sage

Instructions

Step 1: Preheat the oven to 425℉ (use convection bake if available). Wash the sweet potatoes and pumpkin. Cut them in half lengthwise and scoop out the pumpkin seeds. Place cut side up on a large sheet pan. Peel and halve the onion, placing it cut side down on the pan. Add the sage leaves and whole garlic cloves into the pumpkin cavity.
Step 2: Drizzle the olive oil, maple syrup, salt, pepper, cinnamon, and paprika over the vegetables. Use your hands to coat the pumpkin flesh, sweet potatoes, onion, and the garlic and sage inside the pumpkin cavity evenly.
Step 3: Roast for 45 to 50 minutes until soft. Test by pricking the pumpkin and sweet potatoes with a fork; they should yield easily when done.
Step 4: Allow the roasted vegetables to cool enough to handle. Scoop the flesh from the sweet potatoes and pumpkin skins into a blender. Add the roasted onion (discard the outer charred layer), garlic, and sage leaves. Work in 2 to 3 batches if needed.
Step 5: Add vanilla extract, some stock, and cream to each blender batch and blend until very smooth.
Step 6: Pour each blended batch into a soup pot over low heat. Stir well for even mixing. Simmer gently for a few minutes until warmed through. Serve with optional toppings if desired.
Step 7 (Optional): While the soup cooks, prepare toppings. Line a sheet pan with parchment paper. Arrange prosciutto slices on one half and toss bread cubes with olive oil, salt, and sage leaves on the other half. Roast at 425℉ for 7 to 8 minutes until prosciutto is crisp and croutons are golden. Crumble prosciutto once cooled.

Tips & Variations

Use sweet potatoes of similar size and cut them evenly to ensure even roasting.
Substitute pumpkin with pie pumpkin, sugar pumpkin, or other winter squash like acorn, buttercup, or small butternut.
Check vegetables after 35 to 40 minutes; remove any softened pieces to prevent overcooking while continuing to roast others if needed.
Adjust soup thickness by adding more stock or water when blending or simmering; simmer longer to thicken if too thin.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of stock or cream if the soup thickens too much upon reheating.

How to Serve

A bowl filled with creamy, thick pumpkin soup showing a smooth texture, bright orange color, and white cream swirled gently on top. The soup is garnished with a vertical line of green pumpkin seeds spread across the center. Some black pepper is lightly sprinkled over the surface, adding small dark spots. The bowl is white and sits on a round wooden board with a silver spoon placed inside on the right side, partially dipped in the soup. In the background, there are some herbs and two glass jars with powder and sauce on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the heavy cream with coconut milk or another plant-based cream alternative to keep it creamy without dairy.

Can I prepare the soup in advance?

Absolutely. Roast the vegetables ahead of time and store them in the refrigerator. Blend and finish the soup just before serving for the freshest flavor.