Kale Pumpkin and Black Bean Soup

It really is winter and finally getting cold outside, despite el Niño.  Soup time.
1 onion, diced
6 cups peeled, cubed fresh pumpkin (or acorn squash)
8 cups chopped kale leaves
1 quart veggie or chicken broth (I use chicken)
2 cans black beans, rinsed and drained
1/2 tsp freshly ground nutmeg

Sauté the onion in a soup pot in a dash of olive oil for about 8-10 minutes, until softened and beginning to caramelize. Add the remaining ingredients and bring to a boil. Stir, and reduce heat to a simmer. Cover and cook about 20 minutes, stirring a few times. Cook until the pumpkin is just softened and the flavors have melded. Check seasoning and adjust with salt and pepper to taste.

Serves 4.