Pumpkin and Rice Soup

INGREDIENTS

• 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
• other toppings: plain yogurt, toasted pepitas, lemon ginger rosemary butter* (and pulp)