Remove seeds and skin from the pumpkin, cut into bite-sized pieces, and microwave with 1 tbsp water for 7–8 minutes until soft. Mash roughly with a fork.

Dice the onion and bacon into small pieces.

Heat butter in a pan over medium heat, add onion and bacon, and sauté until the onion softens. Add flour and cook until no longer powdery.

Add milk, salt, and pepper, and cook while stirring until thickened. Mix in mashed pumpkin and spread the mixture in a heatproof dish. Cover with cling wrap and chill in the refrigerator for 1 hour.

Prepare the batter mixture by combining egg, flour, and water in a bowl.

Divide the chilled mixture into 9 portions and shape each into an oval. Repeat for all portions.

Dip each croquette into the batter mixture, coat with breadcrumbs, and reshape if needed.