SOPON DE GANDULES (GREEN PIGEON PEA SOUP)

2 cans Goya pigeon peas, already boiled and ready for cooking
6 cups chicken stock
1 cup Sofrito (see my recipes)
1/2 lb. chopped salt ham (jamón de cocinar)
1 lb pumpkin, peeled and cut into 1-inch cubes
Salt and pepper to taste
(you can add 1/2 cup rice and it will be an Asopao)

Combine all the ingredients in a big soup pot and cook until the pumpkin has almost disintegrated so that the soup is thick. Season again with salt and pepper if necessary.

Serve as a first dish (Entrante).

Servings: 6