For the veggie chips: Preheat the oven to 400 degrees. Slice the vegetables using the attachment of a food processor or by hand with a mandolin (this method will take much longer than time listed). Spread on a baking sheet with the onion and garlic, toss with olive oil, salt, and pepper, and bake for about 30 minutes or until crisp and browned at the edges.
Meanwhile, prepare the green soup. Coarsely chop the greens, and combine all the ingredients except the apple cider vinegar and miso in a large pot with 2-3 cups of water, depending on your desired thickness. Bring to a boil, then reduce to a simmer, cover the pot with a lid, and cook for about 15-20 minutes until the greens are very soft. Remove lid and let cool slightly. Puree with an immersion blender until very smooth; or, let cool completely and transfer to a high-speed blender, working in batches. Stir in the vinegar and miso, and if you want to give it another blitz to make sure it's well incorporated you can.
While everything is cooking, combine the ingredients for the pumpkin sauce in a small bowl, adding the water in 1 tablespoon increments until you reach the desired consistency. Adjust the spices to your taste. You will have extra sauce.
Separately, toast the 1/4 cup coconut flakes in a skillet over medium heat until gently browned and fragrant.
To serve, ladle the green soup into bowls. Spoon the veggie chips on top with a dollop of pumpkin sauce, and sprinkle with toasted coconut.
Store any remaining soup, veggies, and sauce in separate containers in the refrigerator.
