Miso Soup With Pumpkin and Onion - canola oil

Method

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