In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the Fruits and Spices

Add the diced pears to the pot and stir to combine. Cook for another 3-4 minutes until the pears start to soften. Then, sprinkle in the ground cinnamon, nutmeg, salt, and black pepper, stirring well to coat the fruits.

Combine the Base Ingredients

Pour in the pumpkin puree and vegetable broth. Stir everything together and bring the mixture to a gentle simmer. Allow it to cook for about 15 minutes, stirring occasionally.

Blend the Soup

Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, blending until smooth.

Finish with Coconut Milk

Return the blended soup to the pot over low heat. Stir in the coconut milk and heat through, making sure not to boil the soup.

Serve

Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.