pumpkin miso soup

ingredients:

• 140 g pumpkin
• (buttercup or Japanese squash)
• 800 ml bonito soup stock
• 3 or 4 tablespoons white or red miso

step 1:

Cut the unpeeled pumpkin into 5 cm. wide pieces and slice.

step 2:

Boil bonito soup stock and add the pumpkin slices.

step 3:

After the pumpkin becomes soft, put some stock into a ladle. Add the miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.