Prepare pumpkin. Meanwhile, cook carrots, celery, onion and pears in butter in large nonstick saucepan 10 minutes. Add broth, nutmeg, cinnamon, syrup, salt, pepper and pumpkin. Simmer 30 minutes, until tender. Working in batches, puree soup in blender or food processor. Pour back into saucepan.
Pour 1/2 cup cream into soup.
Beat remaining cream in small bowl. Stir in cardamom.
To serve, ladle soup into bowls. Dollop with heavy cream. Makes 8 servings.