Heat a large pot over medium-low heat and add the pancetta. Cook for 6 to 8 minutes until crisp. Remove and place on a paper towel-lined plate to absorb excess grease.

Keep the pot on medium-low heat, add the butter, and stir in the onion, garlic, salt, pepper, and sage. Add the nutmeg and cook until the onions are softened, about 5 minutes.

Stir in the carrots and sweet potato, tossing to ensure even coating.

Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cook for 10 minutes, then cover and cook for an additional 10 to 15 minutes, or until sweet potato cubes are fork-tender.

Gently stir in the cream or chosen alternative. Adjust seasoning as needed.

A few minutes before serving, stir in the chopped kale. Serve immediately or let it simmer for another 10 minutes for softer kale.

Serve warm, topped with crispy pancetta and roasted pepitas.