• Preheat oven to 400F. Line a large baking sheet with parchment paper.
• Toss sweet potato and pear with olive oil, maple syrup and sage. Roast for 20 -25 minutes until potatoes have softened.
• Place pear, sweet potato and all the drippings in a blender or. food processor. Blend until creamy.
• Add mixture in a large pot over medium heat. Add vegetable broth and white wine and bring to boil stirring occasionally. You can add additional vegetable stock to bring your soup to the consistency you enjoy.
• Lower heat and simmer for 2 -3 mins.
• Season with salt and pepper.
• Garnish with crispy sage, chilli pepper if using and serve warm.

To make crispy sage,

• Wash sage leaves and dry them very well. Set aside. Line a plate with several layers of paper towel and set aside.
• Place a small saucepan over medium heat and allow to heat up for a minute. Add the olive oil and then carefully add one of the fresh sage leaves. Check to see that your oil is hot enough so that the sage leaf fries in about 5 seconds per side or so. You may need to use the back of a fork to keep the leaf flat and submerged in the oil. After 5 seconds flip the sage leaf over and fry for an additional 5 seconds. The leaves should emerge a bright green with no hints of browning.
• Remove from the oil using tongs and place on the sheets of paper towel. Once you have the proper temperature add 4 or 5 sage leaves at a time and cook the remaining leaves in batches.
• If the leaves are turning brown or cooking too quickly turn the heat down to medium low. Once they are cooling on the sheets of paper towel season with salt.