Dice the Sweet Potato (2)
Peel and thinly slice the Onion (1).
Heat the Butter (1 tablespoon) in a large dutch oven over high heat. Brown the Ground Sweet Italian Sausage (1 pound) in it completely while breaking it up with a spoon. Add the sweet potato and onion to let them start to get soft and fragrant for a minute or two.
Spoon in the Canned Pumpkin Purée (1/4 cup) and Tomato Paste (1 tablespoon). Let them cook for another 30 seconds.
Season the mixture with the Pumpkin Pie Spice (1/2 teaspoon), Smoked Paprika (1/2 teaspoon) and Salt (1 pinch) while it cooks. Pour in the Beer (12 fluid ounce) and scrape up the brown bits from the bottom of the pan.
Pour in the Chicken Stock (1 quart) and let it come to a gentle boil. Stir in the Kale (4 cup) to let it wilt into the soup. Reduce the heat to a simmer and let the soup simmer for 30 minutes or so. Remove the pot from the heat when it's done and serve immediately! Enjoy!