In a medium saucepan cook and stir pumpkin, parsley root or parsnip, hazelnuts, and pepper in hot oil for 5 minutes. Stir in rice and cook for 3 minutes more, stirring often. Stir in broth and water and bring just to boiling. Reduce heat and simmer, covered, for 25 minutes, stirring occasionally.
Remove from heat and gently stir in chervil or parsley and grated ginger; let stand, covered, for 10 minutes. Rice should be tender but firm and mixture should be slightly creamy. Serve garnished with chervil or parsley sprigs. Makes 4 to 6 servings.