Preheat oven to 190°C.
Place parsnips, onion, garlic, pears and thyme on a large baking tray and dot over the butter.
Bake in the oven for 20 minutes, turning at intervals to keep the vegetables coated in butter. Pour over a ladleful of stock and cook for a further 5-10 minutes until the parsnips are tender.
Place vegetables in a blender along with the stock, Gorgonzola and cream. Blend to a smooth purée.
Transfer to a large saucepan and heat through. Stir through the cream and season to taste.
Serve ladlefuls of soup, topped with walnuts, thyme, pepper and crumbled Gorgonzola.
Recipe courtesy of Gorgonzola