16 culturecheesemag.com ENTERTAINING 202 3
CHEF'S DISH
SUGA'S HARVEST SOUP
WITH PIMENTO CHEESE
A generous dollop of pimento cheese sets
this hearty autumnal soup apart from
other vegetable soups with its distinctly
Southern flavor. This soup is typically
made with Suga's vegan pimento cheese, but
the chef has updated her recipe to include
classic pimento cheese.
Serves 4 as an entree
2 tablespoons olive oil
3 tablespoons ground cumin
3 tablespoons chili powder
2 teaspoons finely diced
yellow onion
2 teaspoons minced garlic
½ teaspoon finely chopped
fresh ginger
1 cup diced jalapeños
1 28-ounce can diced
fire-roasted tomatoes
1 15-ounce can black beans,
drained and rinsed
1 4-ounce can diced green chiles
1 small sweet potato, diced
4 cups vegetable broth
1 13.5-ounce can coconut milk
1 15-ounce can pumpkin puree
2 cups coarsely chopped kale
1 teaspoon lime juice
Kosher salt and freshly ground
black pepper, to taste
1/2 cup pimento cheese, divided
fHeat oil in a large pot or Dutch
oven over medium heat. Add cumin,
chili powder, onion, garlic, ginger,
and jalapeños and sauté for about
30 seconds.
fAdd tomatoes, black beans, green
chiles, sweet potato, and vegetable
broth. Bring to a boil, then reduce heat
and simmer for about 20 minutes.
fAdd coconut milk and pumpkin puree
and stir to combine. Simmer for 45
minutes on low heat.
fAdd kale and lime juic and stir to combine.
Add kosher salt and black pepper to taste.
Continue cooking on low heat for 1 hour.
fTo serve, divide soup between 4 bowls
and top each bowl with 2 tablespoons of
pimento cheese.
Though she
continues to
introduce new
flavors, West has
never altered
her original
recipe for classic
pimento cheese.
Suga's Harvest Soup
with Pimento Cheese
