Heat olive oil in a large pot. Add chopped onion and cook until translucent.
Add chopped apple, sweet potato, vegetable broth, allspice, nutmeg, salt, and pepper to the onions. Cook for about 20 minutes, or until tender.
Toast pecans in skillet for 8-10 minutes, or until fragrant. Set aside some of the pecans for garnish, if desired.
Blend pecans and sweet potato broth mixture in a blender or food processor until smooth. Serve with toasted pecans on top.
Notes
This soup will last up to 5 days in an airtight container in the fridge.To freeze, make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.You can keep soup in the freezer 4-6 months, but flavors in the freezer start to fade around 2 months.When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.