The night before, soak the dried hominy and the cecina separately in plenty of water.
The next day, discard the soaking water and rinse both thoroughly.
Place the hominy and cecina in a large pot (preferably cast iron) with the 3 liters of stock.
Add the coarse salt and bring to a boil. Cook over medium heat for more than 2 hours, until the hominy begins to soften.
Add the pumpkin (in chunks), chopped onions, green onions, and sliced cabbage.
Cover and simmer over low heat, stirring occasionally. Continue cooking until all ingredients are tender and the soup thickens to a hearty, creamy consistency.
Adjust salt if needed and serve hot.
