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Sweet Potato Soup with Pancetta Chunks

A creamy sweet potato soup with jumbo shrimp, pan seared scallops and fresh crab meat. This easy to make soup is topped with big chunks of Pancetta ham and fresh oregano.
Course Appetizer
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings 4 people
Calories 814kcal
Author foodnessgracious


  • 3 pounds sweet potatoes peeled and chopped into cubes
  • 1 large shallot peeled and sliced
  • 3 cloves garlic smashed and peeled
  • 2 tbsp finely chopped fresh oregano
  • 1 ½ tbsp finely chopped fresh tarragon
  • 4 tbsp olive oil
  • Salt and pepper
  • 2 slices of Pancetta about 1 inch thick each slice
  • 6-7 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • Salt and black pepper
  • 8 large shrimp peeled
  • 8-10 scallops
  • 2 cups fresh crab meat
  • 1 tomato seeded and diced
  • 1 cup corn


  • Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  • Place the chopped sweet potatoes on the pan along with the shallot and garlic.
  • Sprinkle the oregano and tarragon over the potatoes and drizzle evenly with the olive oil.
  • Season with salt and black pepper.
  • Roast in the oven for about 50 minutes or until the potatoes are soft and caramelized.
  • While the veggies are roasting chop the Pancetta into good sized chunks and add to a small pan with a drop of olive oil.
  • Cook the Pancetta until crispy and transfer to a pepper towel to drain.
  • Set the pan aside because you'll use it again to cook the seafood.
  • Once the sweet potatoes are ready, transfer everything from the baking sheet to a Vitamix or heavy duty blender.
  • Add about 2 cups of chicken stock and blend until it starts to get smooth.
  • Keep adding the stock and blending. This soup is quite thick but with 7 cups of stock, I liked the consistency.
  • Pour the soup into a large pot and bring to a slow simmer.
  • Add the cream and whisk through, followed by the paprika and cinnamon.
  • Taste and add more salt and black pepper if desired.
  • Place the Pancetta pan back on the stove over a med-high heat.
  • Season the shrimp and scallops with any of your favorite seasonings.
  • Place the shrimp in the pan and cook for about two minutes on each side until cooked through. Transfer to a plate and repeat with the scallops.
  • To serve, place some corn and tomato in each bowl along with a small scoop of the crab meat
  • Using a a ladle, scoop the warm soup into the bowls.
  • Top with a few shrimp and scallops.
  • Garnish with some Pancetta chunks and fresh herbs.


Serving: 8ounces | Calories: 814kcal | Carbohydrates: 93g | Protein: 21g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 844mg | Potassium: 1735mg | Fiber: 11g | Sugar: 22g | Vitamin A: 49486IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 3mg