Halloween 2025 Landing Page Recipe

Prepare the Ingredients

Start by peeling and cubing the pumpkin, chopping the onion, and mincing the garlic.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

Cook the Pumpkin

Add the cubed pumpkin to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer until the pumpkin is tender, about 20 minutes.

Blend the Soup

Once the pumpkin is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Add Coconut Milk and Seasoning

Stir in the coconut milk, salt, pepper, and nutmeg. Heat through for an additional 5 minutes.

Serve

Ladle the soup into bowls and garnish with toasted pumpkin seeds before serving.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder.

Combine Wet Ingredients

In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Fill Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow the cupcakes to cool completely in the pan before transferring to a wire rack. Once cooled, frost with chocolate frosting.

Decorate

Create spider decorations using black licorice for legs and candy eyes on top of the frosted cupcakes.