Pumpkin buns with pumpkin and bacon soup

Pumpkin is a cost-effective and wonderfully versatile ingredient so try these tasty pumpkin buns that a great paired with pumpkin and bacon soup

By Sophie Gray
  • 50 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


  • 1/2 cup pumpkin purée (see recipe tip)
  • 2 1/2 cup plain flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 sachet instant yeast
  • 2 eggs
  • 30 gram butter, melted
  • 1/2 cup milk, lukewarm
  • 1 tablespoon water
  • 16 cashew nuts, to garnish
Pumpkin and bacon soup
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 rashers rindless bacon, chopped
  • 1 potato, peeled, cut into 1cm pieces
  • 750 gram pumpkin, peeled, chopped into 1-2cm pieces
  • 1.2 litre chicken stock, approx
  • salt and pepper
  • milk, cream or coconut cream


  • 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.
Pumpkin and bacon sou
  • 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.