Pumpkin Miso Soup

1 Tbsp. peanut oil
1 small onion chopped
1” ginger grated
2 cups vegetable broth
1 cup water
1/3 cup coconut milk
2 cans of pumpkin or the flesh of one medium baked pie pumpkin
2 Tbsp. sweet white miso
4 scallions chopped
handful of cilantro

In a soup pot, heat the peanut oil on medium heat.  Add the onion and ginger, sautéing for 5 minutes or until the onion is translucent.  Add the vegetable broth and water, bring to a boil, then turn the heat down to a simmer, adding the pumpkin and coconut milk.  Blend until smooth, being careful of the hot soup splattering.  Place blended soup back in the pot, stir in miso, scallions and cilantro.  Serve and enjoy!

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