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For the flavored butter, heat the butter in a small saucepan over medium heat for about 3 minutes or until it browns slightly.
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Remove from heat and add in the lemon zest, rosemary, ginger, and salt and let steep for at least 5 minutes. Strain and set aside.
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For the soup, melt the butter in a large soup pot over medium-high heat.
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Add in the onion, shallots, serrano, and salt. Cook until softened, about 5 minutes, then add in the pumpkin and water / broth.
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Bring to a simmer and cook for fifteen minutes or until the squash is tender enough to cut through.
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Add in the grated ginger (or the ginger juice) and use an immersion blender to puree the soup until completely blended.
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Season with salt and pepper.
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Top with flavored butter, wild rice, yogurt, and pepita to serve.