Preparation (Pumpkin Soup with Coconut Milk):

1. In a large saucepan, cook onion and minced garlic in hot oil over medium heat until it's lightly caramelized. Add steamed pumpkins into the pot and add chicken broth.

2. Simmer, uncovered, about 5 minutes. Turn off the heat and use a stick blender to blend soup until smooth.

3. Add trim coconut milk, paprika and chilli powder. Adjust salt and pepper to taste. If soup is too thick, add some water.

4. Before serving, drizzle over a bit of coconut cream, topped with your favourite toppings. Serve with crusty bread. Enjoy!

Preparation (Mushroom Skulls):

1. Cut white mushrooms into half, carve eyes, nose, teeth and set aside.

2. Add olive oil, butter, garlic and thyme in a pan, cook mushrooms until slightly brown over low medium heat. Add salt and pepper to taste. Serve with pumpkin soup.