Puerto Rican Pigeon Pea Soup
- 1 lb can pigeon peas, drained
- 6 cups chicken stock
- 1 lb Calabaza pumpkin, cut into 1 inch cubes (available at Latin Markets)
- 1 cup sofrito (see search engine)
- kosher salt and black pepper to taste
- Combine the pigeon peas, stock, pumpkin and sofrito in a large sauce pan. Cover and simmer gently until the pumpkin has disintegrated and thickened the soup, about 20 minutes.
- Season to taste with salt and pepper.