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.