Method

• 1.
  To make the dill oil, place the grapeseed oil and dill in a small saucepan over medium heat and cook until warm to the touch. Transfer to a blender and whiz for 1 minute or until smooth. Season to taste.
• 2.
  Leave to strain at room temperature through two layers of muslin or a coffee filter into a jug or bowl. Let it drip super slowly, and don’t be tempted to squeeze it out, as this will push through some of the puree, which will oxidise and discolour the oil. Reserve herb pulp.
• 3.
  Preheat oven to 180°C/200°C fan-forced. Using a sharp knife, cut open the pumpkin and remove the skin, leaving 1cm of pumpkin flesh attached. The idea is to cut from top to bottom, so you have large pieces of skin that can be used for other purposes, such as pickling (see notes).
• 4.
  Cut pumpkin flesh into rough 3cm pieces, reserving seeds (see notes) and place pumpkin flesh in a large baking dish. Drizzle with half the olive oil, scatter with sugar, season and toss to combine. Roast for 30-35 minutes, until lightly caramelised and cooked. Set aside.
• 5.
  Heat the remaining olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Add pumpkin and water or stock and bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes, or until pumpkin is heated through. Transfer to a heatproof blender (or see notes), and with steam cap on and working in batches, whiz until smooth. Season to taste.
• 6.
  Fold the reserved herb pulp through the creme fraiche. Divide soup among bowls. Serve topped with a dollop of herbed creme fraiche, a drizzle of dill oil and a sprinkle of seeds, if using.