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.

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