Add oil into a large soup pot.Once oil is hot, cook the shallot, sweet potato and squash for 5 minutes, or until shallot is lightly browned.Add pears and broth. Bring to a boil.Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are fork-tender.Stir in cinnamon, cumin, garam masala, salt and pepper to taste.Transfer the soup to a blender or use an immersion blender to blend until smooth.Serve with a dollop of Greek yogurt and toasted pumpkin seeds.

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2 Tbsp. (30 ml) olive oil 1 shallot, diced 1 medium sweet potato, peeled and diced to 1-inch cubes 1 medium butternut squash, peeled, seeded, and diced to 1-inch cubes 3 medium pear, peeled, seeded and diced to 1-inch cubes 34 oz (1 L) no-salt-added vegetable broth 1 tsp. (5 ml) cinnamon 1 tsp. (5 mL) cumin 1/2 tsp. (3 ml) garam masala salt and freshly ground black pepper to taste 1/2 cup (125 mL) 2% plain Greek yogurt 2 Tbsp. (30 mL) pumpkin seeds, toasted