Miso soup with curry pumpkin
This recipe is by Madhur Jaffrey’s World Vegetarian Cookbook.
4 Cups kombu,dried mushroom or vegetable stock
2 Tbsp peanut or canola oil
1 Medium onion, peeled, halved and thinly sliced
2 Cups(about 3/4 pound) peeled pumpkin or butternut squash, cut into 3/4 inch cubes
2 Tsp curry powder
21/2 to 4 Tablespoons miso
2 Tablespoons chopped cilantro
Put the oil in a medium pot and set over medium heat. When hot, put in the onion. Stir and fry until translucent, turning the heat down a bit, if necessary, to avoid browning. Stir in curry powder and saute for 30 more seconds Put in the pumpkin cubes and stir once or twice. Now put in the stock and bring to a boil. Cover, turn the heat down to low, and simmer gently for 10-15 minutes, or until the pumpkin is just tender but retains it’s shape. Put the miso in a small sieve and lower it into the soup (you may have to to move the pumpkin pieces aside). Push the miso through with a spoon. Turn off heat, stir once, and serve sprinkled with the cilantro.
-This soup is delicious!! I made the mistake of adding a stock that had sea salt in it and was overwhelmed. I had to add a few more cups of water. I also used buttercup squash. The cilantro was a nice touch!