Melt butter in a large stockpot over medium heat. Add pumpkin, onion, celery, and carrots and saute until soft, about seven minutes. Add garlic clove, peas, and sage and saute for another thirty seconds. Add flour and saute until vegetables are completely coated. Slowly pour vegetable broth while whisking vegetables to create a thick roux. Mix in kidney beans. Season with salt and pepper. Divide between 4 12 oz ramekins.

Preheat oven to 375 degrees. Roll out the puff pastry and place the ramekins over the puff pastry. Use a sharp knife cut out a circle in the same size as the ramekin and repeat for all four pies. Place the puff pastry over the pies and cut a slit into the top of each puff pastry piece. Bake for 12 to 15 minutes or until puff pastry is browned on top.