2 tablespoons unsalted butter 1 medium onion, chopped 1 large shallot, chopped 1/2 serrano chile, seeds and all, chopped fine grain sea salt 1 1/2 pounds pumpkin/squash flesh, seeded, peeled, and cut into 3/4-inch chunks 1 teaspoon fresh ginger juice, pressed from grated ginger cooked brown rice, warm toasted pumpkin seeds other toppings: plain yogurt, toasted pepitas, lemon ginger rosemary butter* (and pulp)
1. In a large soup pot, melt the butter over medium-high heat. Add the onion, shallot, and serrano and a couple big pinches of salt. Cook until softened, about 5 minutes, then add the pumpkin and 6 cups of water (or less if you like a thicker soup), I make this one on the slightly thin side.
2.Bring just to a simmer and cook until squash is completely tender throughout, about 15 minutes. Note that the time it takes will differ between different squash/pumpkin varietals. Remove from heat and puree with a hand blender until smooth, and add the ginger juice. If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste, about 2 teaspoons.
3. Serve over a big scoop of brown rice with lots of toasted pumpkin seeds (or pepitas), a dollop of yogurt, a drizzle of lemon ginger rosemary butter (and pulp).
# Serves 4-6.
*Lemon Ginger Rosemary Butter: Melt 1/4 cup / 2 oz unsalted butter in a small saucepan over medium heat, long enough to let the butter start to brown a bit. Remove from heat and immediately stir in leaves from a 4-inch sprig of rosemary, zest of one lemon, I teaspoon grated ginger, and a good pinch of salt. Stir well and let sit for 5 minutes or so.
Strain the butter, and reserve the pulp to serve separately.
