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Heat olive oil in a large skillet over medium heat. Add shallots and cook for 5–6 minutes, until softened and lightly golden. Stir in garlic, ground sage, and red pepper flakes. Cook for another 30–60 seconds, until fragrant.
Stir in pumpkin purée and cook for 1–2 minutes, stirring frequently. Add vegetable broth and salt, stirring until smooth.
Add the beans and kale. Stir in cannellini beans and kale. Simmer gently for 5–7 minutes, until the beans are heated through and the kale is tender.
Reduce heat to low and let the sauce stop bubbling. Gradually stir in the finely grated Parmesan, a little at a time, until incorporated. Remove the skillet from heat. Mix the Greek yogurt with 1–2 tablespoons of warm sauce, then stir it into the skillet until creamy and smooth.
Finish and serve. Stir in lemon juice. Taste and adjust with additional lemon juice, salt, and black pepper as needed. Serve warm with extra Parmesan, if desired. Recommend pairing with some bread!