In a large pot over medium heat, melt about 2 tablespoons of butter, swirling it to coat the bottom. Add one chopped sweet onion and cook for 10 minutes until softened and translucent.

Increase the heat to medium-high, then add 2 minced garlic cloves, 2 diced boiling potatoes, and 1 cup of chopped carrots. Cover the pot and let the mixture cook for another 10 minutes.

Stir in 2 tablespoons of maple syrup, 2 cups of diced ripe pears, 1 teaspoon of fine sea salt, 1 teaspoon of fresh thyme, and a sprinkle of freshly grated nutmeg. Continue cooking for an additional 5 minutes.

Pour in 4 cups of vegetable or chicken broth along with 1 tablespoon of Grey Poupon Dijon mustard. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes.

Carefully transfer the soup to a blender in batches, ensuring you allow steam to escape for safety. Blend until the mixture is velvety and smooth.

Return the blended soup to the pot, then taste and adjust seasoning as necessary. Serve warm, garnished with a dollop of crème fraîche, fresh thyme, and optional red pepper flakes.