In a large pot over medium heat, melt the butter and add the onions; saute for 5-6 minutes until softened. Stir in the grated carrot, apple, and garlic and cook for an additional minute.
Stir in the pumpkin purée, broth, and curry powder, nutmeg and salt and pepper and stir. Increase the heat and bring it to a boil, then turn the heat down and simmer for 5 minutes. Add in the coconut milk and maple syrup and stir; cook for an additional 5-8 minutes.
Using an immersion blender or hand blender, puree the soup until smooth. (Be careful, as it will be hot) Keep the soup covered until ready to serve. Season to taste (if you need to add more salt or pepper.)
For serving, pour the soup into the bowls and drizzle with heavy cream (or creme fraiche) and a sprinkle of chopped parsley.