In a large saucepan or stockpot, combine 4 cups of water, the chicken, carrots, onions, minced garlic, ginger, cayenne and salt; bring to a boil over high heat. Reduce to a simmer; partially cover and cook for 25 minutes.
Meanwhile, preheat the broiler. Place the pepper pieces, skin-side up, on a broiler pan and broil 15 cm (6 in.) from the heat for 10 minutes, or until the skin is well charred.
When cool enough to handle, peel the peppers and transfer them to a food processor along with the pumpkin seeds, flaxseed oil and whole garlic clove; process until pureed.
Add the orzo to the soup, and cook, uncovered, for 5 minutes. Stir in the kale, and cook for 5 minutes, or until the kale and orzo are tender.