In a large pot, melt 2 tablespoons of butter over medium heat until bubbly. Add in one chopped sweet onion, covering the pot to cook for about 10 minutes, stirring occasionally, until the onion is soft and translucent.

Increase the heat to medium and mix in 2 minced garlic cloves, 4 diced Yukon Gold potatoes, and 2 chopped carrots. Cover the pot again and let cook for an additional 10 minutes, stirring occasionally.

Stir in 2 tablespoons of maple syrup, 2 ripe pear chunks, 1 teaspoon of fine sea salt, 1 teaspoon of fresh thyme, and a pinch of nutmeg. Cook gently on low heat for 5 minutes.

Pour in 4 cups of broth and add 2 tablespoons of Grey Poupon Dijon mustard. Bring to a boil, then reduce the heat to low and simmer uncovered for about 15 minutes.

Carefully transfer the soup in batches to a blender, blending until silky smooth. Return the blended soup to the pot and adjust seasoning with salt and pepper.

Ladle the creamy soup into warm bowls and finish with a dollop of crème fraîche, a sprinkle of fresh thyme, and a dash of red pepper flakes if desired.