Sweet Potato Soup with Roasted Onion and Pancetta

Name: Sweet Potato Soup with Roasted Onion and Pancetta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 1 large onion (peeled and quartered); 4 cups sweet potatoes (peeled and cubed); 4 cups chicken broth (low sodium); 1 teaspoon ground cumin; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 100 grams pancetta (diced); 2 tablespoons fresh parsley (chopped)

60 min 4 servings Easy

All Recipes

A creamy sweet potato soup complemented by roasted onions and crispy pancetta. Perfect for a cozy meal.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Sweet Potato Soup with Roasted Onion and Pancetta is a comforting dish that brings together the natural sweetness of sweet potatoes and the savoury notes of roasted onions and crispy pancetta. This soup is perfect for a chilly day, offering a warm and filling option that is both nutritious and delicious. The smokiness of the pancetta adds a delightful contrast to the creamy texture of the soup, making it a family favourite. Whether you're serving it as a starter or a main course, this soup is sure to impress with its rich flavours and vibrant colour.

Ingredients

Servings

For the Soup

For the Garnish

Instructions

Roast the Onion

Preheat your oven to 200°C (400°F). Place the quartered onion on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25 minutes until caramelized.

Pro tip: Roasting intensifies the onion's sweetness, adding depth to the soup.

Cook the Sweet Potatoes

In a large pot, heat the remaining olive oil over medium heat. Add the cubed sweet potatoes and cumin. Stir occasionally for 5 minutes.

Pro tip: Sautéing the sweet potatoes in olive oil enhances their natural sweetness.

Simmer the Soup

Add the roasted onion to the pot along with the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until the sweet potatoes are tender.

Pro tip: Ensure the sweet potatoes are fully submerged in the broth for even cooking.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a blender.

Pro tip: For a creamier texture, blend the soup in a high-speed blender.

Cook the Pancetta

In a small skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Drain on paper towels.

Pro tip: Crispy pancetta adds a contrasting texture to the creamy soup.

Serve

Season the soup with salt and pepper to taste. Ladle into bowls and garnish with crispy pancetta and fresh parsley.

Pro tip: Serve immediately for the best flavour and texture.

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Tips & Tricks

<ul><li>Roast onions until caramelized for extra depth of flavour.</li><li>Use a blender for a perfectly smooth soup.</li><li>Garnish with crispy pancetta just before serving for added texture.</li><li>Adjust seasoning to taste before serving.</li></ul>

Serving Suggestions

Serve this sweet potato soup with a side of crusty bread or a fresh green salad for a complete meal. It pairs wonderfully with a crisp white wine or a light-bodied red. For make-ahead convenience, prepare the soup a day in advance and store it in the refrigerator. Reheat gently on the stove before serving, and add the pancetta garnish at the last minute to maintain its crispiness.

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More Recipes

medium

200 min

Ingredients

For the Soup

For the Garnish

Instructions

Roast the Onion

Cook the Sweet Potatoes

Simmer the Soup

Blend the Soup

Cook the Pancetta

Serve

Tips & Tricks

Serving Suggestions

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