In large stockpot, melt butter over medium heat. Add cumin, tumeric, and cinnamon; cook and stir for 1 minute. Add leeks; cook for 2 minutes stirring to coat with spices. Add pumpking cubes and chicken broth. Bring to boiling; reduce heat. Simmer, covered for 10 minutes. Add rice. Simmer covered for 10 minutes more. Add cabbage; simmer, covered, 5 to 10 minutes more or until rice and squash are tender. Season to taste. Add tarragon just before serving.
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