Preheat oven to 425°F. Line rimmed baking sheet with tin foil and spray with cooking spray. Peel and chop parsnips into 2” chunks and place in medium-sized bowl. Add the half garlic bulb. Toss with olive oil, nutmeg, coriander, salt, and pepper. Spread parsnips and garlic, single layer on baking sheet. Roast, uncovered, 18-20 minutes. Meanwhile, peel, core, and coarsely chop the Bosc pears. Drizzle with just enough olive oil to coat pears. Turn parsnips over and add pears to the roasting pan. Roast 15 minutes longer or until parsnips are tender. Remove from oven and set aside.

While parsnips, garlic, and pears are roasting, heat 1½ tbsp olive oil in a Dutch oven over medium high heat. Add the butter. When butter is melted, add the leek, potato, celery, and shallots. Cook, stirring constantly, for 4-5 minutes. Add the chicken or turkey stock, bay leaf, star anise, Rosemary, turmeric, and cardamon. Bring mixture to a boil then reduce heat to simmer and cook slowly, uncovered, for about 20 minutes, stirring occasionally. Remove from heat and discard the bay leaf and star anise. Stir in the roasted parsnips, garlic, and pears, along with the maple syrup and lemon juice. Cool for about 30 minutes.

Working in batches, purée mixture in blender until smooth. Transfer mixture back to Dutch oven. Stir in whipping cream and milk. When heated, stir in cheeses until melted. Season further with salt and pepper to taste. Garnish if and as desired. Serve hot with bread or rolls of choice.