Puerto Rican Pigeon Pea Soup
Ingredients
| 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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