1. Heat coconut oil in medium saucepan over medium heat. Add leeks, and sauté 4 minutes, or until softened and translucent. Add parsnips, pears, nutmeg, and cayenne; cook 2 minutes more, or until all vegetables are glistening. Add broth and 3 cups water, and season with salt and pepper, if desired. Bring to a simmer, then reduce heat to medium-low, and simmer, partially covered, 25 minutes or until parsnips are very tender.
2. Blend soup in blender or food processor in batches, if necessary, until very smooth. Add almond butter and maple syrup, and blend until smooth; return soup to saucepan (for extra smoothness, press soup through sieve into saucepan). Season with salt and pepper, if desired. Garnish servings with parsley and pepper, if using.