Miso Soup With Pumpkin and Onion

• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 2 teaspoons curry powder (optional)
• 2 cups fresh pumpkin, peeled and cubed
• 4 cups vegetable stock
• 2 tablespoons miso
• 2 tablespoons cilantro, chopped

1. Heat oil over medium heat.
2. Add onion and saute, stirring frequently, until translucent, about 5 minutes.
3. Optional: add curry powder and saute for 30 seconds more.
4. Stir in pumpkin, then add stock.
5. Bring to a boil, cover, lower heat, and let simmer for 10-15 minutes, until pumpkin is just tender.
6. Place miso in strainer, lower into the soup, and use spoon to force miso through into the soup.
7. Remove from heat, stir, sprinkle with shiso or cilantro, and serve.
8. *You can use any color miso, but start with the smaller amount and taste, adding more as necessary.

canola oil, onion, curry powder, fresh pumpkin, vegetable stock, miso, cilantro

Taken from www.food.com/recipe/miso-soup-with-pumpkin-and-onion-361515 (may not work)