In the mixer’s bowl add the milk, sugar and yeast and stir well, and wait for it to rise for about 10 minutes. Add the olive oil and blend on low speed. Add the salt, turmeric and flour. Blend for 5 minutes until the dough becomes soft. Cover it and let it rise for 1 – 1 ½ hours.
Cut the dough into 11 pieces of 90g. Knead and shape into small balls with the hands. If there’s cracks on the surface, pinch them together. Cut 36 pieces of kitchen twine of 30cm and dip them into the two tablespoons of olive oil. 
Take one of the small balls and place a twine piece in its middle. Tie it at the bottom. Place two more pieces diagonally, tying in the same way. This way, we should have shaped 6 small triangles. With the leftover dough, shape a stick and cut it into pieces of 2-3cm. This dough will be used as the stems to our pumpkins.
Let the pumpkin breads rise for 30 minutes and rub them with the 2 tablespoons of olive oil. Cook in a preheated oven at 180°C on fan for 25-30 minutes. Cook the stems only for 10 minutes. Remove the breads from the oven and, while holding them in a towel so we don’t burn our hands, cut and remove the twine. With a scissor, open a whole in the middle of the breads and place the stem inside.