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Ingredients
  • 4 ounces pancetta, diced
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup chopped carrots
  • 3 cups chopped sweet potato, about 1 inch in size
  •  
  • 5 cups reduced-sodium chicken stock
  • ⅓ cup cream, half and half or coconut cream/milk
  • 2 cups chopped tuscan kale
  • 3 tablespoons roasted salted pepitas, for topping
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