1/2 onion, diced
2 cloves garlic, minced
15 oz. can pumpkin
3 c. baby kale, chopped
1/2 t. pepper
3 c. chicken broth
1 head cauliflower, chopped
1/4 c. water
1 c. coconut milk
Saute chicken and onion in a large soup pot until browned. Add garlic and cook a minute more. Add pumpkin, kale, pepper, and chicken broth and bring to a simmer. Meanwhile, steam cauliflower florets in water until soft and puree in a food processor with coconut milk until smooth. Stir the cauliflower puree into the soup and simmer for a few more minutes.
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