Gather all your ingredients.

Peel and cube the pumpkin. Place in an electric cooker (or steamer) and steam for 30 minutes until fork-tender.

Pull the Shimeji mushrooms apart into small clusters. Sauté over low heat until they turn golden brown and slightly crispy. Set aside for the garnish.

Transfer the steamed pumpkin into a pot and mash it thoroughly into a smooth paste.

Pour in the chicken broth and stir well until the pumpkin puree and broth are fully incorporated.

Stir in the heavy cream to add richness and a velvety mouthfeel.

For a professional, silky-smooth texture, pass the pumpkin soup through a fine-mesh strainer.

Ladle the soup into a bowl. Top with the crispy Shimeji mushrooms and add a swirl of heavy cream for an elegant finish.