Sopa de Gandules

• 1 lb. green pigeon (gunga) peas, fresh or tinned
• 2½ pints chicken stock
• 1

Combine the pigeon peas, stock, pumpkin and sofrito in a large saucepan, cover and simmer gently until the pigeon peas are tender and the pumpkin has disintegrated and thickened the soup, about 20 minutes. Season to taste with salt and pepper if necessary.

If fresh pigeon peas are not available, use dried peas which you have soaked and cooked in advance.