• Heat the oil in a Dutch oven over medium high heat until it is shimmering, then saute the shallots and carrots for 5 minutes, stirring frequently with a wooden spoon. Add in the garlic and ginger puree and cook until fragrant, stirring constantly.
• Sprinkle the spices onto the aromatics and let them bloom by stirring for a minute.
• Pour ½ cup of vegetable broth and scrape off the brown fond from the base of the pot with a wooden turner.
• Add the rest of the vegetable broth, cubed butternut squash, and concentrated apple juice. Mix well, then cover and bring to a boil. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
• Remove the pot from the heat and add the canned pumpkin puree, butter, honey, cream cheese, and brown sugar. Mix well.
• In small batches, puree the soup until velvety smooth in a blender. Be careful not to burn yourself. Return the puréed mixture back to the pot.
• Stir in the cream and lemonade concentrate, then taste and adjust seasonings, if necessary. (It should taste sweet, and have dominant pumpkin and cinnamon flavors, like Panera's.)
• Ladle into bowls and garnish with a sprinkle of pepitas on top of each serving.

Slow Cooker Method

• Follow the recipe steps 1 to 3 as written above on the stovetop.
• Transfer to a slow cooker and add the rest of the ingredients, except the cream cheese, heavy cream, and lemon juice.
• Stir everything together, then cover and cook on high for 3½ hours, or on low for 6 hours.
• During the last half hour, add the softened cubed cream cheese and stir.
• After the full cooking time, purée the soup, then stir in the heavy cream and lemon juice. Taste and adjust spices to your liking.
• Serve hot with a sprinkle of pepita seeds.