CREAMY PUMPKIN, KALE & BEAN SOUP

1 C beans (15 beans mix)
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste

Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.

Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.

Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.

Add evaporated milk to blender. Add onion and blend till smooth.

Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.

Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.

For the best flavor prepare a day ahead.