Today I’m so excited to unveil something I’ve been working on since August. When I attended Food Blog Forum in Asheville, I had no clue all the cool people I’d meet and talk shop with. One of those people is Meghan from Cake ‘n’ Knife. We became friends right away and we realized we needed to plan a collaboration as soon as possible. We set aside time on our bus tour of Asheville to discuss ideas and take notes on our phones.
We loved the idea of old-fashioned progressive dinner parties where people enjoy each course at a different person’s house. Meghan and I realized we’d met so many bloggers during the conference and asked, “Wouldn’t a virtual progressive dinner party of blogs just be awesome?” And an idea was born. So with Thanksgiving around the corner, Meghan and I would like to invite you to the inaugural Blogsgiving Dinner.
Thanksgiving is all about family, friends and delicious food, and I really feel like I’ve found all of those things in the blogging community. This collaboration is all of that and more — my goal is also to make you drool and get excited for my favorite holiday.
Here’s how it works: We have 20 blogs from all over the United States and Canada bringing one or more dishes to the party on Monday, Wednesday and Friday. Each day has a theme, starting with appetizers, cocktails and soups today and winding down with dessert by the end of the week. Today’s full menu is below and I hope you’ll check out some of the amazing dishes created by my new blogging friends.
My contribution to today’s part of the meal is Pumpkin Soup with Bacon Roasted Chickpeas. I’ve only recently come to enjoy pumpkin pie (don’t hate — it’s a texture thing) so a savory soup is wonderful way for people like me to enjoy pumpkin at Thanksgiving. My favorite part of this soup is the topping. The crunchy bacon crumbles and garlic-roasted chickpeas are simply divine — and you can make them ahead of time!
This soup is quick and simple to whip up, making it a great choice for Thanksgiving when you have lots of stuff happening in the kitchen at once. Anything that can save you time or a dish becomes a lifesaver. You can find that recipe after the jump. Anyway, I hope you’ll stop by some of these amazing blogs to see what they’re up to this week. And happy Blogsgiving to you!
Here’s what’s on the menu today:
Cured Meat Platter from Wit Wisdom and Food
Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife
Ginger Cran Apple Chutney from Love & Flour
Brandied Grapes with Cheese from Glamour Girl Gourmet
Shrimp Sweet Potato Mousseline from Home at Six
Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do
Maple Pecan Baked Brie from My Cooking Spot
Sassy Salmon Dip from Betty Becca
Baked Brie with Cranberry Chutney from The Speckled Palate
Butternut Squash Crostini from Chez CateyLou
Gluten Free Holiday Cheese Board from Twin Stripe
Click below to see my recipe for Pumpkin Soup with Bacon Roasted Chickpeas
- 3 strips bacon
- 1 (15 ounce) can chickpeas/garbanzo beans, drained, rinsed and patted dry
- 3 to 4 cloves garlic, minced
- 1 tablespoon olive oil, plus 1 teaspoon
- 3 teaspoon salt
- 2 cups chicken or vegetable broth
- 2 (15 ounce) cans pure pumpkin (not pie filling)
- 3/4 cup half-and-half
- 1-1/2 tablespoons packed brown sugar
- 1/2 teaspoon coarse black pepper
- 1-1.2 teaspoon dried tarragon
- Make the topping a day ahead of time. In a medium frying pan, cook bacon over medium high heat until crispy. Remove from heat and place bacon on a paper towel to cool and soak up any grease. Break into small pieces and set aside.
- Preheat oven to 350°F. Cover a baking sheet with foil. In a medium bowl, mix together chickpeas, garlic, 1 tablespoon olive oil and 1 teaspoon salt. Spread chickpeas onto the baking sheet in a single layer. Bake for 1 hour until crispy, stirring gently every 15 minutes. Remove from heat and allow to cool. Combine bacon and chickpeas in a small bowl.
- Make the soup. In a large pot over high heat, stir together chicken broth, pumpkin, half-and-half, brown sugar, salt, pepper and tarragon. Bring to a simmer and reduce heat to medium-low, until ready to serve.
- Using the tip of a spoon, drizzle olive oil over top of the soup. Cover with around 10 bacon chickpeas. Store soup in an airtight container for up to 1 week.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 248 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 59mg Sodium: 1463mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 16g