Pumpkin buns with pumpkin and bacon soup

1.Combine pumpkin purée, flour, salt, sugar and yeast in a large bowl or mixer with a dough hook. Add 1 egg, butter and milk then mix to form a dough. Knead dough for 5-7 minutes until smooth and elastic (if you’re doing this by hand, turn it onto a floured bench).

2.Transfer to a greased bowl, cover with plastic wrap and leave to rise for 40 minutes or until double in size. Alternatively, microwave on LOW power (20 per cent) for 1 minute, rest dough for 10 minutes, then repeat.

3.Meanwhile, make the Pumpkin and bacon soup (see right). Preheat oven to 190°C.

4.Divide dough into 16 pieces and roll into balls, dusting with flour as needed. Flatten buns with your palm, then using kitchen scissors make 5-6 snips in each to create ‘petals’. Place on a greased tray. With a floured finger, press into the centre of each bun until you can feel the tray.

5.Lightly beat the remaining egg with the water, brush onto each bun, then add cashews in the centre as ‘stalks’. Set buns aside for 10-20 minutes or until they’ve risen by 70 per cent.

6.Bake buns for 20 minutes or until lightly golden and hollow sounding when tapped on the bottom. Serve with the Pumpkin and bacon soup.

7.Heat oil in a medium-sized saucepan; gently cook onion, bacon and potato for 5 minutes. Add pumpkin and enough stock to cover veges; simmer for 15 minutes or until tender. Transfer to a food processor or blender and blend until smooth. Return to the saucepan and season. Add enough milk, cream or coconut cream to achieve your preferred consistency.