Chop the onion and pears into 1-inch pieces. Chop the parsnips into 1/2-inch rounds. (The size difference will help everything roast at the same rate.)

Drizzle lightly with olive oil and roast at 350 degrees for 30 minutes, or until fork tender and nicely caramelized.

Put a Tablespoon of olive oil into a hot soup pot and add the ginger, sautéing until fragrant. Add your finished roasted pears, parsnips and onion and mix, sautéing for another few minutes to blend flavors. Add enough vegetable stock to the pot to cover the vegetables and fruit. Bring to a boil then drop to a simmer, cover and cook for about 30 minutes.

After 30 minutes everything should be tender. Puree in the pot with an immersion blender. Add warm stock to thin out if necessary.

Serve with a dollop of creme fraiche, a swirl of yogurt or crumbles of blue cheese.