Drizzle a little olive oil into a large oven dish. Add half of the diced squash, toss gently so each piece is coated, and spread in a single layer.
Crush two garlic cloves with the side of a kitchen knife and add them to the dish, together with 4 sprigs of thyme and the butter in small pieces. Season with salt and pepper. Roast for about 40 minutes, until the pumpkin begins to turn golden.
Soup
Meanwhile, finely chop the shallot and sweat in olive oil in a large soup pan. Once softened, add the remaining squash, one crushed garlic clove, the bay leaf and 2 sprigs of thyme. Sauté briefly.
Pour in 500 ml chicken stock and let simmer gently with the lid on.
Dukkah
Using a mortar and pestle, crush the macadamias into small pieces. Add fennel seeds and cumin seeds, then toast the mixture lightly in a dry pan until fragrant.
To Serve
Divide the roasted pumpkin between four deep plates or bowls. Crumble feta on top and sprinkle with dukkah.
Remove the bay leaf and thyme from the soup, then purée with a hand blender until smooth.
For an elegant touch when entertaining, pour the hot soup at the table from a Japanese teapot or other graceful vessel, around the garnishes in the bowl.