15 Best Winter Soups #11

#11. Pumpkin & Sweet Potato Soup with Pancetta & Sage

1 medium sugar pumpkin, peeled, seeded, and cut into large chunks
2 large sweet potatoes, peeled and cut into large chunks
½ medium yellow onion, peeled and quartered
2 medium carrots, cut into large chunks
2 Tablespoons cooking oil (vegetable oil, olive oil, or grapeseed oil)
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground allspice
1 Tablespoon fine kosher salt* plus more for seasoning to taste
½ teaspoon ground white or black pepper plus more for seasoning to taste
2 quarts chicken or vegetable stock plus more, as desired for reheating or making a thinner soup

Gather, measure, and prepare all ingredients as listed. Preheat the oven by arranging a rack in the center third and setting it to 400° Fahrenheit (205° Celsius).
In a large bowl, toss the pumpkin, sweet potatoes, yellow onion, carrots, cooking oil, ground cinnamon, ginger, allspice, salt, and pepper together until the vegetables are well coated.
Transfer the mixture onto a prepared baking sheet and roast for 1 hour until the vegetables are tender and aromatic.
Transfer the roasted vegetables to a large pot or Dutch oven and cover with vegetable or chicken stock. Bring to a boil over medium-high heat, then reduce heat to simmer for 30 minutes.
Puree the soup using an immersion blender (or in small batches using a standard blender) until smooth. For an extra silky smooth texture, strain the soup through a fine-mesh strainer once or twice.
Return the pureed soup to the pot and add additional stock if needed to reach the desired consistency. Season with additional salt and pepper to taste. Serve the soup hot with your choice of toppings. Enjoy!

Set a medium skillet over medium-low heat. Add the pancetta and cook until it begins to crisp (about 90 seconds for thin slices; 3-4 minutes for thicker diced pancetta). Transfer the pancetta to a paper towel-lined plate and set aside.
In the same skillet, melt the butter. Add the fresh sage leaves and allow them to fry in the bubbling butter until the leaves are darkly colored and crisp. Carefully transfer the fried sage leaves to the paper towel-lined plate with the pancetta.
Swirl the remaining butter in the skillet until it begins to brown, being careful not to burn it. Add the diced stale bread and toss to coat in the butter.
Cook the bread undisturbed for 1-2 minutes until the croutons are golden brown. Toss the croutons in the skillet and cook for an additional 1-2 minutes. Season with salt to taste.
Top hot portions of the Pumpkin & Sweet Potato Soup with buttery croutons, fried sage leaves, and crispy pancetta as desired. Enjoy this soup by the fireplace with a good book and a cozy sweater!

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