1 lb Navy or Great Northern beans

      2 qt Water

      1 ea Onion stuck with

      2 ea Cloves

      1 ea Bay leaf

  2 1/4 ts Salt

      1 tb Olive oil

      2 md Leeks, white part only

           -- washed well & minced
      1 lb Pumpkin or winter squash

           -- peeled and chopped
      2 ea Garlic cloves, minced

           Salt & pepper, to taste
      6 ea Sage leaves, slivered

----------------------------------GARNISH----------------------------------
           Additional sage leaves
  Soak beans overnight in plenty of water to cover.
  Drain beans and combine in a pot with the 2 quarts water, onion and
  bay leaf.  Bring to a boil and skim off any foam that rises.  Reduce
  heat, cover, and simmer for 1 hour.  Add 2 tsp. salt; continue to
  simmer.
  Heat olive oil in a large saucepan or non-stick skillet over
  medium-low heat and add the leeks.  Cook, stirring, until leeks
  soften, about 5 minutes.  Add the pumpkin and garlic and sprinkle
  with 1/4 tsp. salt. Continue to cook for 5 minutes, stirring often,
  until the pumpkin begins to soften.
  Ladle in some stock from the beans.  Stir together and transfer the
  pumpkin mixture to the bean pot.  Cover and simmer 30 to 50 minutes,
  until the beans are thoroughly tender, even mushy.  Taste; adjust
  salt and add pepper.
  Remove the bay leaf and cloves from the onion.  Return the onion to
  the soup.  Put the soup through the fine or medium blade of a food
  mill and return to the heat.  Stir in the slivered sage and heat
  through gently, stirring.  Serve, garnishing each bowl with
  additional fresh sage.