Preheat your oven to 425°F (220°C). In a large mixing bowl, combine diced sweet potatoes and chopped apples with olive oil, cinnamon, and nutmeg. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.

While the vegetables roast, prepare the topping. In a bowl, mix pecans, oats, honey, flour, and a sprinkle of cinnamon. Add softened butter and combine until crumbly. Bake at 375°F (190°C) for 10-15 minutes until golden.

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for 1-2 minutes until fragrant.

Add roasted sweet potatoes and apples to the pot. Pour in vegetable stock and blend until smooth.

Return the mixture to the pot, add cream, cheese, and seasonings. Heat gently for 5-6 minutes until thickened.

Ladle soup into bowls and top with the pecan mixture. Serve hot, optionally with crusty bread or grilled cheese.