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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.


  • 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.


  • 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

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