Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   duck fat
   8                    spanish onions -- chopped 1/4" dice
   1                    turnip -- chopped 1/4" dice
  10                    garlic cloves -- finely chopped
   4      cups          peeled -- seeded, 1/2" cubed
                        -- fresh pumpkin
   4      ounces        jambon de bayonne -- sliced thin,
                        then cut into 1/4" julienne
     1/2  cup           creme fraiche -- plus
     1/2  cup           creme fraiche -- for serving
   6      cups          chicken stock
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   3      tablespoons   fresh whole tarragon leaves

Preparation:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A24)