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1
Preheat the oven to 350 degrees.
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2
Cut the pumpkin into 2-inch pieces, leaving the skin on.
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3
(You should have 6 cups.)
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4
Arrange in a shallow baking pan just large enough to fit pieces in a single layer; toss with the olive oil, cumin, marjoram and turmeric.
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5
Bake until tender, about 1 hour, stirring halfway through.
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6
Add 1/4 cup of water if the pieces stick or burn.
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7
Meanwhile, in a large pot, melt the butter over medium heat.
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8
Add the leek and saute 5 minutes or until tender.
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9
Add the cabbage, cook 5 minutes, then add the chicken stock and bring to a boil.
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10
Reduce the heat and simmer until cabbage is tender, about 15 minutes.
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11
Set aside.
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12
When the pumpkin is done, transfer it to a large plate.
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13
Set the baking pan over medium heat; add the sherry and cook 1 minute, scraping up the browned bits, and stir into the cabbage mixture.
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14
Peel the pumpkin.
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15
Puree it in a food processor with 1/2 cup of the cabbage mixture.
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16
Add the pureed pumpkin to the remaining cabbage mixture and bring to a boil.
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17
Reduce the heat and add the rice.
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18
Simmer 2 to 3 minutes; season with salt and pepper.
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19
Ladle into 6 bowls; sprinkle with the chives and tarragon.
