1. Roast the spices in a dry pan until fragrant.
2. Grind the spices into a powder.
3. Mix all pickle ingredients (except orange zest) in a pot and slowly boil, stirring.
4. Simmer for 5-10 minutes.
5. Remove from heat and add the orange zest, avoiding the membrane.
6. Cool the pickle.
7. Place herring fillets in a clean jar and cover with the pickle.
8. Refrigerate for at least 3 days.

For the Soup

1. Separate pumpkin seeds from the pumpkin and slice into large pieces; keep the zest.
2. Toss pumpkin pieces in oil, salt, and pepper.
3. Bake covered at 175°F (79°C) for approximately 30 minutes, until tender.
4. Mash the baked pumpkin into a thick mass.
5. Roast coriander seeds in a dry pan, then crush and mix into the pumpkin.
6. Season with orange juice, salt, and pepper.
7. Transfer the compote to a piping bag.
8. Peel and slice the orange into fillets, removing all membrane.
9. Whip the sour cream until stiff and season with salt.
10. Transfer the sour cream to a piping bag.
11. Butter the rye bread.
12. Slice the herring and arrange on the rye bread.
13. Pipe on the sour cream and pumpkin compote alternately.
14. Sprinkle with roasted pumpkin seeds and garnish with chervil.