Preheat oven to 425 degrees. Roughly chop five sweet potatoes. Spread sweet potatoes and pear pieces onto a cookie sheet lined with parchment paper. Add a light coating of olive oil along with a sprinkling of salt and pepper, then place in the oven for about 25 minutes or until a fork easily pierces through the potato chunks.
Meanwhile, heat a skilled with a little olive oil until just hot. Add the onion and celery, and sauté for about 3 minutes, or until the vegetables are translucent. Add the garlic and sauté for a minute more. While these vegetables are cooking, slice the remaining sweet potato and the red jalapeño pepper as thinly as possible.
In another pan, add about 1/4 inch of olive oil and fry the basil leaves; these will fry quickly, so keep an eye on them. Remove the leaves to a paper towel to drain, then repeat the process with the sweet potato and jalapeño strips. (It should take about two minutes to fry the sweet potato and less than a minute to fry the pepper.)
Remove roasted vegetables from the oven and place them into a food processor along with the nutmeg, ginger, vegetable stock, and whipping cream. Transfer the onions, celery, and garlic to the food processor and purée the ingredients until smooth. Adjust seasonings to desired taste.
Divide soup among six bowls and garnish each with three basil leaves, three to four sweet potato chips and a few fried jalapeño pepper strips. Crumble goat cheese over the soup and serve immediately.