1. Sautee shallots and garlic in butter over medium heat.
2. Add pumpkin puree and stir.
3. Add in Milkadamia milk and cream and blend to smooth.
4. Add in spices, syrup and brown sugar.
5. While soup is simmering make candied pecans. Candied Pecans
6. Melt vegan butter.
7. Add brown sugar, salt, cayenne pepper, cinnamon.
8. Stir until combined.
9. Add pecans and coat