Hi Jodie......even though you are "made keen" to cook.....may i suggest that Punkin soup works better without the water mellon.
try this
Equal Parts
Pumpkin, Potato, Onion
A good dollop of garlic.
add milk till it nearly covers the veg in oven
simmer for ages,
Once all the veg is cooked and soft beat buggery out of it with a masher or beaters or what ever you have untill all the lumpy bits have gone......then eat
SBB

Jodie good to have you here, can you desribe how you cooked your pork.

G'day Jodie, you are allowed to take the lid off and have a look to see how things are progressing, alter the heat or whatever, I'm no expert, I still under or overcook things.
Not trying to hijack the thread but I did pumpkin soup last week with a big "Potkin" pumpkin I bought at a roadside stall just north of Tamworth. Potkins are round with an almost black skin and as it turned out quite sweet, I cut it up and baked the pieces, mashed 'em up and added onion garlic and a tin of light Carnation milk....bloody lovely.

pd