In a medium saucepan, whisk the pumpkin, vegetable broth and white wine vinegar together over medium heat.
Melt the butter in a large saucepan or dutch oven over medium heat - allow the butter to brown (5-7 minutes). Once the butter has browned, add the onion and salt - cook for 3 minutes and then add the thyme and rice, cooking for another minute.
Lable the stock into the rice, stirring occasionally until the liquid has been absorbed. Continue to ladle and stir the stock until all of the stock has evaporated. Totally cooking time should be 20-25 minutes.
Serve warm, with goat cheese and dried cranberries.