pumpkin soup

our family's halloween favorite

2 tbsp. butter
1 c. diced onion
1 tbsp. all purpose flour
3 c. chicken broth
1 can (15 oz.) pumpkin
1 tbsp. honey
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 tbsp. chopped tarragon
1/4 tsp. pepper
1 can (12 oz.) evaporated milk
sour cream (optional)
melt butter in large saucepan over medium heat.
add onion and saute until softened
stir in flour.  cook 2 min.  gradually add chicken broth and cook over medium heat, stirring constantly until thickened.
stir in pumpkin and next 5 ingredients; reduce heat, simmer 10 min.  stir in milk and heat additional 3 minutes.  stir in tsp. of sour cream, if desired, and sprinkle soup with chopped tarragon before serving.

*i also like to add a lb. or more of italian sausage to add flavor and to stretch out it out a bit.