Squash and Chickpeas Soup with Bonamini Olive Oil

Comfort food season is here!
It gets a little bit chilly and just like that we are always in the mood of a nice and warm dish, those which can be prepared with few and very simple ingredients.

Us here at Frantoio Bonamini, since we’ve always been such big foodies, we have all our pantries full of fall recipes but one in particular warms us up more than the others: squash and chickpeas soup. The perfect combo able to bring together the sweet of the pumpkin, one of the most loved seasonal veggies and the versatility of the chickpeas, legumes with amazing taste and nutritional values.

Ingredients for 4 

• 600g of pumpkin (clean)
• 300ml of water
• 200g of precooked chickpeas
• 1 onione
• greated cheese and salt q.s.
• Bonamini extravirgin olive oil San Felice
• Rosemary infused evo oil 

Preparation

1. Warm up together some San Felice olive oil and salt in an ample pan and then add the chopped onion, the rosemery olive oil and let it season for 3-4 minutes
2. Add the cleaned and cutted squash and let it cook for 5 minutes, making sure to stirr now and then
3. Add the water till covering everything and let it cook till the squash is soft, about 20 mins. If it gets too dry, add some water.
4. Add 3/4 of chickpeas to the soft squash, stir and let them cook for 10 minutes more
5. Blend all together till you get a nice and creamy squash and chickpeas soup
6. Serve with some greated cheese of your choice, the rest of the chickpeas, a nice drizzle of extravirgin oil Vert De Verter or Santa Giustina, some pepper and croutons

Advice and recommendation on this squash and chickpeas soup

If you want to succeed with this squash and chickpeas soup recipe make sure to pick the correct squash, fresh and tasty, choosing among the different types the one more suitable for creamy soups. Also chickpeas make a difference! If we have enough time start with the dried chickpeas and cook them at home; otherwise you can easily buy those precooked in a can, making sure to rinse them very well.
As final touch we decided to season our squash and chickpeas cream with rosemary infused olive oil, but if you like spices you can also use the evo oil with garlic, chilli or even the truffle infused olive oil. Green light also for smoked paprika, cinnamon, ginger and nutmeg!

Storage advice: you can prepare this squash and chickpeas soup ahead of time and keep it in the refrigerator for 2-3 days. Or you can also portion and freeze it, to always have it ready when you are in the mood of this deliciousness.

Squash and chickpeas soup: the warm feeling of fall and Bonamini olive oil

The olive oil/food pairing is for us an art, which we’ve always carried on with very much passion and interest. Speaking of this recipe of squash and pumpkin soup, we though it’d be nice to list all our goodies we think would go well paired either with squash and chickpeas.

If we are looking for a regular extra virgin olive oil:

• Vert de Vertes
• Santa Giustina

But if we prefer an infused olive oil:

• Rosemary olive oil
• Garlic olive oil
• Chilli olive oil
• Truffle olive oil

Sometimes we just need that small extra to finish our squash and pumpkin soup, such as:

• Sundried tomatoes 
• Champignons mushrooms
• Pitted olives in olive oil

All now available on our Bonamini olive oil website!