In a stock pot, add the sausage, garlic and herb seasoning, smoked paprika, chili powder, onions, carrots, green pepper and Anaheim chili pepper and stir until the sausage is cooked through. Remove everything from the pot but leave any grease or bits leftover from cooking the sausage mixture in the pot. Place the cooked sausage mixture into a bowl and set aside. Add butter to the stock pot and sprinkle the flour over the melting butter and stir until the butter and flour mixture starts to brown. Don't allow the mixture to burn, quickly add the Beef stock and whisk together. Bring the mixture to a boil. Add the diced pumpkin, tomatoes, and the sausage mixture you cooked earlier to the beef stock in the pot. Add the honey and sriracha and simmer the mixture until the pumpkin chunks are softened. Salt and pepper to taste. Serve on it's own or over rice.