- Sauté shallots and garlic in Buttery Spread over medium heat.
- Add pumpkin puree and stir.
- Add in milkadamia milk and cream and blend to smooth.
- Add the rest of the ingredients and bring the soup to a simmer.
- Melt Buttery Spread add all ingredients.
- Stir until combined and pecans are coated.
Pour soup into bowls and top with pecans.