Recipes

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.

Servings

6

Prep

10 min

Cook

20 min

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Skill Level

Easy