In a large skillet over medium-high heat, add the ground beef and hot breakfast sausage. Cook for about 8-10 minutes, stirring frequently until well-browned. Drain excess fat and transfer to the slow cooker.

Carve the carrot slices into pumpkin shapes and add them to the slow cooker along with diced gold potatoes, chopped celery, sliced leeks, and minced garlic.

Sprinkle in the dried Italian herbs, and season with salt and pepper. Pour in the condensed French onion soup and tomato soup, followed by water and beef broth. Stir until well combined.

Cover and cook on HIGH for 4 hours or LOW for 8 hours, allowing the flavors to meld together.

In the last 10 minutes, cut the mushrooms in half and carve skull faces into them. Add to the slow cooker to infuse flavor just before serving.

Once cooking is complete, stir gently and ladle into bowls. Serve with crusty bread or over egg noodles.