Halloween is a "spooky" celebration, with a long history, tradition, customs, and habits that we have gradually adopted.

However, a celebration that respects itself has a strong connection with food.

Pumpkins, apples, vampire fangs, ghost cookies, monster cupcakes, and other spooky-licious Halloween recipes for your own mystery party!

So, the question is, trick or treat?

Pumpkin Soup, a Halloween classic

Preparation and cooking time: 30 minutes

Ingredients you will need:

1½ kg yellow pumpkin

2 tbsp olive oil

1 large onion, finely chopped

800 ml water or stock of chicken or meat

500 ml fresh milk or light cream

1 tbsp butter

1 pinch of nutmeg

Salt, pepper

1 sprig fresh thyme

200 g graviera cheese (half grated, the other half cut into cubes)

300 g strained yogurt

Instructions:

- We start by gathering the ingredients on our counter.

- For the soup, first clean the pumpkin.

- Cut the yellow pumpkin in half with a large spoon, scraping and scooping out the inside of the pumpkin to remove the fibers along with the seeds.

- Cut the pumpkin into slices (like a melon).

- Line a large baking tray with parchment paper and place the pumpkin slices inside.

- Using a brush, coat the entire surface of the pumpkin with olive oil.

- Add salt and pepper and sprinkle with a little fresh thyme. 

- Bake the pumpkin in a well-preheated oven at 200°C, fan setting, for 40 minutes until caramelized.

- In a pot over low heat, melt the butter and sauté the chopped onion for 5 minutes until softened (without browning).

- Add the water (or stock) and the milk and bring to a boil.

- Using a spoon, remove the baked pumpkin from the skin, add the pieces to the boiling liquid, and simmer for 15 minutes.

- Add salt and pepper and a little nutmeg.

- At this stage you can add fresh ginger; it pairs incredibly well.

- Blend it with a hand mixer (and if you want a perfectly smooth texture, pass it through a strainer or fine sieve. 

- Turn off the heat and add the graviera cubes.

- Let sit for 1 minute, then stir, transfer to a soup tureen or serve in warm bowls.

- Place yogurt in the center of each bowl, sprinkle with grated graviera and a little cayenne pepper (optional).

* If you are vegan, you can make a fasting pumpkin velouté soup by replacing the liquid with vegetable stock or water and the milk with plant-based milk. It is low in calories and absolutely delicious.

Ghost cupcakes, creepy? Maybe not

Preparation time: 40 minutes

Cooking time: 25 minutes

Ingredients you will need:

60 g couverture chocolate

120 g water, boiling

40 g cocoa

1 tbsp instant coffee, powdered

120 g heavy cream 35%

120 g vegetable oil

2 eggs

1 tsp vanilla extract

150 g granulated sugar

140 g all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

For the buttercream

250 g butter, at room temperature

500 g powdered sugar

1 tsp vanilla extract

3 tbsp whole milk

For assembly

250 g white fondant

1/2 tsp black food coloring in paste

Method:

For the cupcakes

- Preheat the oven to 160°C fan.

- Finely chop the chocolate and place it in a bowl with the hot water. Stir until the chocolate melts, then add the cocoa and coffee. Continue stirring well.

- Add the heavy cream and vegetable oil. Add the eggs and vanilla, and mix until combined.

- Add the sugar and continue mixing.

- Add the flour, baking soda, and salt. Mix very well until combined.

- Divide the batter into the cupcake liners, filling them up to 2/3 of their height.

- Bake for 20-25 minutes.

- Let the cupcakes cool in the tins for ten minutes. Remove them from the tins and let them cool for 1 hour.

For the buttercream

- In a mixer fitted with the paddle attachment, beat the butter, powdered sugar, and vanilla extract on medium speed until fluffy, for about 15 minutes.

- Then, lowering the speed slightly, add the milk.

- Continue beating for another 10 minutes.

- Transfer the buttercream to a piping bag.

For assembly

- Roll out the fondant to a sheet 2-3 mm thick and cut 12 discs 11 cm in diameter using a round cutter.

- Place a little buttercream in the center of each cupcake, building height.

- Cover with the fondant and press lightly from the top to the base until it pleats and looks like a little ghost.

- Using a toothpick, dip the tip in black coloring and draw the eyes on the ghosts.

Pumpkin Martini, easy as (pumpkin) pie...

Ingredients you will need:

60 ml vodka

15 ml cream

15 ml maple syrup

2 tbsp pumpkin puree

¼ tsp pumpkin spice

¼ tsp vanilla

Petit Beurre biscuits for the rim of the glass

Instructions: 

- Crush the Petit Beurre biscuits and place them on a plate. 

- On another plate, add the maple syrup. 

- First, coat the rim of a martini glass with the maple syrup. 

- Rotate the glass so that the rim is evenly coated. 

- Then dip it into the crushed biscuits.

- Put all the remaining ingredients into a cocktail shaker.

- Add a handful of ice and shake. 

- Strain the mixture into the prepared martini glass.