Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash and cut the purple potatoes in halves, slice the red onion into wedges, and peel the garlic cloves.

Spread the prepared purple potatoes, red onion, garlic, and skull mushrooms onto the greased baking sheet. Drizzle with vegetable oil, sprinkle with sea salt and pepper, and toss to coat evenly.

While the vegetables are roasting, bring your garlic broth to a boil in a large pot.

Once the roasted vegetables are out of the oven and cooled, remove the skull mushrooms and set them aside for garnish. Add the roasted vegetables to the simmering garlic broth and blend until smooth.

Stir in the shredded mozzarella cheese, heavy cream, and optional purple food coloring.

Ladle the creamy soup into bowls, adding mascarpone cheese for spooky messages and topping with reserved skull mushrooms and microgreens.