Melt the butter in a large pot over medium heat and cook the onion until soft, about 5 minutes.

Stir in half the garlic, chili powder, cinnamon, salt, pepper, and ginger powder and cook until fragrant, about 30 seconds.

Turn the heat up to high and stir in the sweet potatoes, vegetable broth, and apple cider.

Once boiling, turn the heat down to low and simmer for 30 minutes or until the potatoes are fork-tender.

While the soup is cooking, cook the bacon in a medium skillet over medium heat until crispy then drain off the excess grease.

Stir in the remaining garlic, pecans, and brown sugar and cook until the garlic is fragrant about 30 seconds.

Stir in 3 tablespoons of water and cook until it’s dissolved, and the brown sugar caramelizes, about 8 minutes, stirring constantly to prevent burning.

Set aside to cool and once the soup is ready, use a spatula to break apart the pieces and crumble to your liking.

Once the soup is ready, use an immersion blender to blend until smooth, and pour in the heavy cream.

Stir and simmer for 10 more minutes then serve with the bacon crumbles and sliced green onions for garnish if desired.