Miso Pumpkin Soup
2 T peanut or canola oil
1 medium onion
2 t curry powder (optional)
2 c / 3/4 pound fresh pumpkin, peeled and cubed
4 c vegetable stock
3 T miso*
3-4 shiso leaves
2 T cilantro, chopped
Using your Cuisinart food processor combine half the onion and half the pumpkin and miso.
Heat oil over medium heat. Add other half of onion and sauté, stirring frequently, until translucent, about 5 minutes.
Stir in the rest of the pumpkin, then add stock. Bring to a boil, cover, lower heat, and let simmer for 10-15 minutes, until pumpkin is just tender.
Remove from heat, stir and garnish with shiso or cilantro, and serve.
Optional: add curry powder and sauté for 30 seconds more.