My mom got me a sugar pumpkin to use as a centerpiece for Thanksgiving, and it’s been cheerfully sitting on my windowsill ever since. It still looked perfectly fine to me (turns out pumpkins last 8-12 weeks), so the other day I decided to roast it. If you have a pumpkin kicking around your house, you should, too! Then you can make this soup. Roasting is much better than rotting, which is what will happen if you put off roasting your pumpkin for too long. Why waste a source of delicious food? While you’re at it, roast the seeds, too. I tossed mine with ghee and sprinkled them with garlic powder, salt, pepper, and sage, and they were amazing!
If you already got rid of all your pumpkins, don’t despair. Canned pumpkin is available in stores year-round, and will work just fine in this recipe.
Pumpkin is great, but the real star of this soup is the humble shallot. When you fry shallots for a long time over low heat, they turn a wonderful shade of golden brown and develop an even richer savory flavor. After that, when you let them dry on paper towels, they crisp up. Not like potato-chip crispy, but a wonderful kind of chewy-crispy–and they’re WAY more delicious than potato chips. You may want to make extra, because with a little salt sprinkled on top, they’re pretty much better than bacon.
Did you know there was once a molasses flood in Boston? A five-story high molasses tank exploded on an unusually hot day in 1919 and surged through the North End, destroying a fire station and leaving a path of sticky destruction in its wake. Some say that when the weather is really warm, you can still smell the molasses on the city streets almost 100 years later.
I was fascinated by the molasses flood as a kid and did a report on it in elementary school. I think that was the last time I thought about molasses, though, because I almost never cook with it. But, while making a failed batch of pumpkin bread over the weekend, I ran out of honey and needed another sweetener. The molasses in the back of my cupboard seemed like just the thing, and it was (the pumpkin bread only failed because I asked Ben to watch it for me, and it ended up baking for almost three hours). Molasses has a spicy flavor that goes really well with pumpkin, and contributes to this ice cream’s rich orange color. I did a little research and there seems to be some debate as to whether molasses is truly paleo, but I’m sure that this ice cream would still be delicious if you added more honey instead, or even tried maple syrup.
I am SO excited about this post. This ice cream is ridiculously good, ridiculously healthy, and ridiculously simple, and I have made it three times since I invented it two days ago. There are five ingredients, and you don’t need an ice cream maker. There are also NO sweeteners. This is the stuff dreams are made of. Well, my kind-of cheating whole30 dreams, at least.