Pumpkin Sweet Potato Soup with Crispy Prosciutto and Sage Croutons Recipe
This Pumpkin Sweet Potato Soup is a comforting, creamy blend of roasted sweet potatoes, pumpkin, and aromatic spices. Enhanced with sage, garlic, and a hint of vanilla, it’s a perfect fall or winter dish. The soup is finished with optional crispy prosciutto and sage croutons, adding texture and savory notes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Main 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 (about half), cut into cubes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- 8 leaves fresh sage
Instructions
- Preheat Oven: Preheat your oven to 425℉, using convection bake if your oven has this setting. This ensures even roasting of the vegetables.
- Prepare Vegetables: Wash the sweet potatoes and pumpkin. Cut both in half lengthwise. Scoop out the seeds from the pumpkin. Place all cut sides facing up on a large sheet pan. Add the onion, peeled and halved, cut side down. Place fresh sage leaves and whole garlic cloves inside the cavity of the pumpkin.
- Season Vegetables: Drizzle the vegetables with olive oil and maple syrup. Sprinkle with kosher salt, fresh black pepper, cinnamon, and paprika. Use your hands to evenly coat the sweet potatoes, pumpkin flesh, onion, garlic, and sage inside the pumpkin.
- Roast Vegetables: Bake the sheet pan in the oven for 45 to 50 minutes or until the vegetables are soft to the touch. Test doneness by pricking the flesh with a fork; it should slide in easily.
- Cool and Scoop: Allow the roasted veggies to cool enough to handle. Scoop the flesh from the sweet potatoes and pumpkin skins into a blender. Add the roasted onion (discard charred outer layer), garlic, and sage leaves to the blender in batches.
- Blend Soup: To each batch, add vanilla extract, some stock, and a portion of the heavy cream. Blend until very smooth. Transfer blended batches to a soup pot on the stovetop set to low heat.
- Simmer Soup: Stir well to mix all batches evenly. Simmer the soup gently for a few minutes to meld flavors. Adjust consistency with more stock or water if needed.
- Prepare Toppings (Optional): While soup cooks, line another sheet pan with parchment paper. Arrange prosciutto on one side and baguette cubes on the other. Toss bread cubes with olive oil, kosher salt, and fresh sage leaves. Bake at 425℉ for 7 to 8 minutes until prosciutto crisps and croutons turn golden and crunchy. Let prosciutto cool to crumble.
- Serve: Ladle the soup into bowls and garnish with crispy prosciutto pieces, sage leaves, and croutons for a delicious texture contrast.
Notes
- Sweet Potatoes: Use two similar-sized sweet potatoes and cut them evenly to ensure even roasting time.
- Pumpkin: Opt for pie or sugar pumpkins, or substitute with other winter squash like acorn, buttercup, or small butternut squash.
- Baking Time: Check vegetables at 35-40 minutes by pricking with a fork to test doneness. Remove any that are done early to avoid burning.
- Adjust Thickness: Add more stock or water during blending or simmering to thin the soup. If too thin, simmer slowly until desired thickness is reached.
Keywords: Pumpkin soup, Sweet potato soup, Roasted vegetable soup, Fall soup, Creamy pumpkin soup
