In a Dutch oven or other large pot, dry sauté onions over medium-high heat until translucent, about 3-5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the broth and pumpkin, cover and allow the soup to come to a boil, stirring occasionally. After the soup boils, pour in the coconut milk, stir well, and heat through. Season with salt and pepper to taste. Blend the soup with an immersion blender, if desired.

While soup cooks, prepare the salad. Place kale, spinach, romaine, pears, walnuts, cranberries, and chickpeas into a large salad bowl. In a mixing bowl or covered jar, add vinegar, Dijon, and maple syrup and whisk or shake vigorously. Dress the salad, toss, and serve immediately alongside the soup topped with pepitas, if desired.

*For crunchy chickpeas, preheat the oven to 400 degrees. Dry the chickpeas well, drizzle with about 1 teaspoon of olive oil, and season with 1/2 teaspoon each of salt and garlic powder. Roast for 30 minutes or until brown and crispy, shaking the pan every 10 minutes to ensure even cooking