In a large skillet on medium high heat, brown the ground beef and sausage together. Crumble and drain off fat. Add to the slow cooker.

For the carrot pumpkins, make two straight slits for the stem, then cut 2 triangles from the sides of the stem and remove them. Cut into slices and add to the slow cooker.

Add the remaining ingredients except for the mushrooms to the slow cooker.

Place the lid on the slow cooker.

Cook on HIGH for 4 hours or LOW for 8 hours.

When the cooking time is near done, prepare the mushrooms by cutting them down the middle lengthwise. Use a straw to poke out the eyes and use a knife to make two slits for a nose and slits on the stem.

Add the mushrooms to the slow cooker after the cooking time is done. Let the mushrooms cook for 10 minutes along with the rest of the soup.