In a medium saucepan add the 5 cups of vegetable broth and whisk in the 1 cup pure pumpkin. Cook over medium heat until it begins to simmer, then reduce the heat to low and cover it with a lid to keep warm.
In an extra-large skillet or large saucepan melt the 2 tablespoons butter and cook the 1/4 cup minced onion with 1/2 teaspoon salt over medium heat for 1-2 minutes, or until the onion is tender.
Next, add 1 teaspoon fresh thyme and 1 & 1/2 cups Arborio rice and cook for an additional 2 minutes, stirring frequently.
Add the 1/2 teaspoon of lemon juice and a ladle of the pumpkin vegetable broth to the rice. Stir occasionally until the liquid has evaporated.
Then add another ladle of pumpkin vegetable broth and continue to stir occasionally until the liquid has evaporated. Repeat this process until all of the pumpkin vegetable broth has been added/evaporated and the rice has finished cooking.
Turn off the heat and mix in the 1/2 cup parmesan, 1/2 cup goat cheese, 1 tablespoon parsley, 1/4 teaspoon nutmeg, along with salt and black pepper to taste.
Serve hot topped with crumbled goat cheese, pomegranate seeds, pumpkin seeds, and fresh thyme.