Melt the butter in a medium saucepan. Add the onion and cook until soft.

Mix in the cinnamon, cumin, and salt.

Add the chopped sweet potato and carrot and stir.

Add the bone broth and bring to a boil. Lower the heat, cover the pan, and simmer until the vegetables are almost soft, about 15 minutes.

Add the chopped pear and pumpkin puree and cook for 5 more minutes.

Puree the soup until smooth.

Add the fresh cream and stir well. Taste for salt and add more if desired.