Instructions: In a 6-quart soup pot, heat oil until just smoking. Add onions, turnip and garlic and cook until light golden brown, about 8 to 10 minutes. Add pumpkin and cook until softened, about 5 to 8 minutes. Add Jambon, creme fraiche and chicken stock and bring to boil. Reduce heat and simmer 1 hour. Season with salt and pepper. Soup should be almost a loose puree.

Serve in a warm, hollowed out pumpkin, ladling into smaller bowls made of pumpkins. Add dollop of creme fraiche and sprinkle with tarragon.

This recipe yields 6 servings.

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