DIY Halloween Cork Ghost Tree

 I enjoy crafting Halloween-themed treats for children to take home as a non-edible gift!

Last year I made the cutest cork bats.

You can find out how to make them HERE.

This year I decided to make some cute little cork ghosts, some using upcycled fruit-bag mesh and some with white fabric.

I made twenty of them; we live rurally and only get a few trick-or-treaters to visit.

To Craft The Ghosts, You Will Need:

20 corks

Two colours of paint: I used Resene metallic Copper Fire and Dulux Lylttleton

40 small googly eyes

Orange and red mesh: I used bags that fruit comes in from the market.

Muslin cotton cloth.

Ribbon: 20 pieces cut to 20cm (7 inches)

Glue gun and glue stick, scissors, and a paintbrush.

Method:

Paint the corks. 10 in one colour and 10 in the other colour.

(Or you could leave the cork natural).

Once the paint is dry, measure the cork size, cut 10 squares of mesh and 10 squares of muslin, and drape them over 10 corks. My squares were quite random in size. 

Use dabs of hot glue on the head to hold in place.

Glue on two googly eyes to each ghost.

Glue the ribbon hanger on the top of each ghost.

To display:

I placed a natural branch from a Magnolia tree into a glass vase.

Then I stuffed around the tree trunk with white shredded paper.

 A ribbon bow was added.

 I hung the ghosts on the branches.

I kept the inside display simple by placing the vase on a piece of orange glitter foam.

Then added some sweets.

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#halloweencraftideas #halloweendiy #halloweenghosts

Fly Quote

 I love creating quotes and the artwork or photography for the backgrounds.

This art is an original watercolour and ink work.

Colourful and bright, with important words for life!

You can find more of my quotes at:

https://miabellapassion.blogspot.com/p/inspirational-photo-quotes.html

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#lifequotes #inspirationalquotes #quotes #artquotes

A Creamy Thai Pumpkin Soup For Halloween!

 When the Jack-o'-lanterns glow, there is no better way to celebrate Halloween than with a bowl of golden soup. While traditional pumpkin recipes often lean toward cinnamon and nutmeg, this Halloween Thai Pumpkin Soup brings an exotic, spicy twist to your table. It is creamy, soul-warming, with a beautiful orange hue that fits the celebration perfectly.

What makes this soup 'stand out' for Halloween is its flavour. The roasted pumpkin's natural sweetness is balanced by the punch of red curry paste, the citrusy zing of lime, and the richness of coconut milk. It’s a delicious upgrade to standard holiday fare that will leave your guests spellbound.

Creamy Thai Pumpkin Soup 

Ingredients:

4 small butternut pumpkins (about 4 cups), peeled and cubed.

1 onion (diced), 3 cloves of garlic (minced), and 2 tablespoons of fresh ginger (grated).

2-3 tablespoons of Thai Red Curry Paste (adjust based on your heat preference).

1 can (14 oz) of full-fat coconut milk and 3 cups of vegetable or chicken broth.

 1 tablespoon each of lime juice

and brown sugar.

· Garnish: Toasted pumpkin seeds and a swirl of extra coconut milk.

To Make:

First, roast the pumpkin, drizzled with olive oil, in a 200-degree Celsius (392 F) oven until soft.

1. In a large pot, heat a splash of oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and translucent.

2. Stir in the red curry paste. Cook for 1-2 minutes to release its essential oils and aromas.

3.  Add the baked cubed pumpkin and broth. Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes.

4. Using an immersion blender (or a standard blender in batches), puree the soup until it is silky smooth.

5. Stir in the coconut milk,   lime juice, and brown sugar.  Simmer for another 5 minutes to allow the flavours to meld.

6. Adjust the seasoning with more lime for brightness or curry paste for heat. Add salt to taste.

The Halloween "Spook-tacular" Touch

To make this soup truly fit for a Halloween feast, get creative with your presentation:

· The Spider Web: Fill a small squeeze bottle with coconut cream. Draw three concentric circles on top of the soup, then use a toothpick to drag from the centre outward to create a spider web pattern.

· The Roasted "Seeds of Doom": Top with heavily toasted pumpkin seeds for a crunchy, dark contrast.

· The Pumpkin Centrepiece Bowl: Hollow out a medium-sized pumpkin, roast it slightly, and serve the soup to the table directly in it, then ladle into black bowls.

This Halloween 'Creamy Thai Pumpkin Soup' is a healthy, gluten-free, dairy-free option that stands out amidst a season of sugary candies. It provides the comfort you need for a night of trick-or-treating.

Grab your ladle and get ready to serve up a bowl of pumpkin orange this October 31st (or any date of the year)!

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#halloweenrecipes #halloweenfoodideas #pumpkins #pumpkinsouprecipes