Heat oven to 375°F.

Peel sweet potatoes and cut into 1-inch cubes. Peel and core pear and cut into 1-inch cubes.

Place sweet potato and pear cubes on a rimmed baking sheet. Drizzle 1 tablespoon olive oil on top and toss to coat. Spread cubes evenly on baking sheet.

Roast for 45 minutes or until sweet potatoes are tender and lightly browned.

Heat remaining 1 tablespoon olive oil in a soup pot or Dutch oven over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onion is soft and translucent, about 5 minutes.

Add garlic, stir, and cook for 1 minute. Add cinnamon, ginger, roasted sweet potatoes, roasted pear, and broth. Stir to combine. Cook for 5 minutes.

Purée with an immersion blender or in a regular blender. If using regular blender, you may have to puree in batches.

Return puréed soup to the pot. Cook for 5 minutes.