Onion and Pumpkin

• ¼ onion
• 100 g (3½ oz) pumpkin

Cut the onion into 5 mm (¼ in) slices. Peel and seed the pumpkin. Cut into 5 mm (¼ in) slices and then into pieces about 3 cm x 2 cm (1¼ x ¾ in). Bring the dashi to the boil, then add the onion and pumpkin and cook on a medium heat for 5 minutes. Stir the miso into the soup, take off the heat and serve.