Katie's Pumpkin Soup

1 T butter

1 C Onion

1/2 C celery

2 1/2 lbs fresh pumpkin

1/2 C cubed ham

Chicken Stock

2 T brown sugar

1/2 t ginger

1/2 t cinnamon

salt and pepper

1/2 C heavy cream

Melt butter in pot over medium heat.  Add onion, celery, pumpkin, and ham and sauté in butter for about 8 minutes.  Add enough chicken stock to cover and simmer until pumpkin is tender.  Remove from heat and puree with blender or food processor.  Add brown sugar, ginger, cinnamon, and salt and pepper to taste.  Stir in heavy cream.