In a small saucepan add the vegetable stock and thyme then bring to a simmer. Blanch the autumn vegetables in this stock then put aside.
In a large saucepan add the butter and olive oil then heat over a gentle moderate heat. Add the onion and celery then cook until becoming transparent.
To the onion and celery add the rice and stir, when it has absorbed the butter and oil then add the wine. When the wine is absorbed add the vegetable stock a ladle at a time, stirring after each ladle until absorbed.
When the rice is soft and the chicken stock gone stir in the pumpkin puree, blanched vegetables, tofu and Parmesan.