Puerto Rican Sopa de Gandules


  • 1 lb green pigeon peas, fresh or canned
  • 6 cups chicken stock
  • 1 lb west Indian pumpkin (calabaza) cut into 1 inch cubes
  • 1 cup sofrito (use search engine)
  • kosher salt and freshly ground black pepper
This is a version of Green Pigeon Pea Soup.

  • Combine the pigeon peas, stock, pumpkin and sofrito in a large sauce pan.
  • Cover and simmer gently util the pigeon peas are tender and the pumpkin has disintegrated and thickened the soup. About 20 minutes.
  • Season to taste with salt and pepper.

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