Preheat a deep, coated container in the combi steamer to 200 °C in combi steam mode with 20% humidity. Then add the pumpkin, onion, garlic, apple, shiitake mushrooms and ginger to the container with the oil and fry in the same climate for about 5 minutes. Turn and fry for another 5 minutes. Then add the remaining ingredients and reduce the temperature to 140 °C with the same humidity, reduce the fan speed to 70% and simmer for approx. 25 minutes. Take the coated GN container out of the oven and assemble everything using a high-performance blender, pour into glasses, leave 150 ml of soup in the blender, add the soy cooking cream and the topping spices and beat until foamy. Then distribute this as a topping on the soup in the glasses. As a plus, the foam could be topped with fine dried mushroom powder.