Heat a Dutch oven over medium-high heat.
Add the extra virgin olive oil and brown the ham. Remove from the pot and drain on paper towels.
Add the onion, carrots, celery, garlic, cinnamon stick, ground ginger, and ancho chile to the pot and sauté until the vegetables begin to soften.
Add the stock and simmer until the vegetables are very tender.
Stir in the pumpkin purée and honey. Remove from the heat.
Combine the sour cream, cilantro, and lime juice in a small bowl. Reserve.
Transfer the soup into the pitcher of a blender and purée until smooth.
Strain the soup through a fine-mesh strainer into a tureen or soup bowl and add the ham.
Garnish with some of the cilantro cream and pumpkin seeds, and serve hot.