Golden Pumpkin Soup

• 2 1/2 pounds pumpkin or hubbard squash, seeds removed
• 3 tablespoons olive oil
• 1 tablespoon cumin
• 2 teaspoons dried marjoram
• 1 teaspoon turmeric
• 2 tablespoons butter
• 1 large leek, including some tender green, chopped
• 1/2 large head green cabbage, chopped
• 4 cups chicken stock
• 1/4 cup dry sherry
• 1/2 cup cooked white rice or riso
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon

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

pumpkin, olive oil, cumin, marjoram, turmeric, butter, green, head green cabbage, chicken stock, sherry, riso, salt, fresh chives, tarragon

Taken from cooking.nytimes.com/recipes/1731 (may not work)