Creamy sweet potato chowder made with pancetta, carrots, kale, and warm spices. Cozy, comforting soup perfect for fall and winter.

4 oz pancetta, diced

1 tablespoon unsalted butter

1 sweet onion, diced

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground sage

1/4 teaspoon freshly ground nutmeg

1/2 cup chopped carrots

3 cups chopped sweet potatoes

5 cups reduced-sodium chicken stock

1/3 cup cream, half-and-half, or coconut cream

2 cups chopped Tuscan kale

3 tablespoons roasted salted pepitas

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1. Cook pancetta until crisp and set aside.

2. Sauté onion, garlic, and spices in butter.

3. Add carrots and sweet potatoes.

4. Pour in stock and simmer until tender.

5. Stir in cream and kale.

6. Top with pancetta and pepitas before serving.

Coconut cream works for dairy-free option.

Add kale just before serving.

Reheat gently to avoid curdling.