Heat oil over medium heat. Add onion and sauté, stirring frequently, until translucent, about 5 minutes. Add curry powder and sauté for 30 seconds more.
Stir in pumpkin, then add stock. Bring to a boil, cover, lower heat, and let simmer for 10-15 minutes, until pumpkin is just tender.
Stir in miso and heat through. Remove from heat, stir, sprinkle with cilantro, and serve.
*I've used a yellow "Shiro Miso" that comes in shelf-stable packaging, but you may find various kinds of miso in the refrigerated section.
from The Veggie Table