Ingredients

• 500 g pumpkin, peeled and cut into 3cm pieces
• 3 cups self-rising flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 40 g butter
• 1/4 cup milk
• 1 egg, lightly beaten
• French onion dip
• 50 g bacon, diced
• 1/2 cup egg mayonnaise
• 1 1/2 cups sour cream
• 35 g French onion soup
• 1 tablespoon lemon juice
• 1 green onion, chopped

Instructions

1. Preheat oven to 200g. Line a baking tray with baking paper. Place pumpkin in medium saucepan; cover with cold water. Bring to boil. Cook, uncovered, for 10-15 minutes or until tender. Drain well; return to pan. Cook and stir over moderate heat for 2 minutes or until pumpkin is dry; mash.

2. Sift flour, salt and nutmeg into a large bowl. Using fingertips, rub in butter to make crumbs. Make a well in centre. Add pumpkin, milk and egg; mix until just combined.

3. Turn out dough onto lightly floured surface; knead until smooth. Shape dough into a 15cm round, about 3cm thick. Place on prepared tray; cut a cross in centre, about 1cm deep.

4. Dust with flour. Bake for 15 minutes. Reduce heat to 180°C Bake for 20 minutes more or until it sounds hollow when tapped. Serve with dip.

5. FRENCH ONION DIP:.

6. Heat a frying pan over moderate heat. Cook and stir bacon for 3-4 minutes or until crisp. Drain on paper towels; let cool. Combine remaing ingredients in a medium bowl; stir through bacon. Cover with plastic food wrap; chill until required. Serve topped with onion.