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1
Preheat oven to 220C and line a baking tray with non-stick baking paper.
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2
To make the herbed mascarpone, combine the mascarpone, chives, parsley and dill in a bowl.
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3
Taste and season with salt and pepper.
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4
Cover with plastic wrap and place in the fridge to chill.
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5
Cook the pumpkin in a steamer basket over a saucepan of simmering water for 15 minutes or until tender.
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6
Transfer to a sieve over a bowl and set aside for 30 minutes to cool then place in a bowl and use a fork to mash until smooth.
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7
Combine the flour and salt in a large bowl.
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8
Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
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9
Add the pumpkin and 1 1/2 tablespoons of the buttermilk.
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10
Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
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11
Turn the dough onto a lightly floured surface and gently knead until smooth.
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12
Divide into 6 even portions, shaping each portion into a ball and placing them on the lined tray.
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13
Use a small sharp knife to cut a cross in the top of each damper and lightly brush tops with the remaining buttermilk and sprinkle with caraway seeds.
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14
Bake in oven for 20 minutes or until golden and dampers sound hollow when tapped on the base.
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15
Serve warm or at room temperature with herbed mascarpone.
