Pumpkin Soup for the Vege Soul

So I made soup yesterday and it was delicious. Here's the recipe (I made it up as I went):

Ingredients (Adjust quantities to suit your needs):

1/3 Large Pumpkin
1/2 A Butternut
1 Large Kumara (Sweet Potato)
1 Tin of Coconut Cream
2 Cloves of Garlic
Olive Oil
Nutmeg
Salt and Pepper to taste

Method:

1. Preheat the oven to 225 degrees Celsius.

2. Chop the vegetables into large chunks.

3. Place the pumpkin chunks in the oven on a tray covered with tin foil and drizzle with olive oil.

4. Once these are cooked and soft replace the pumpkin chunks with the butternut and kumara chunks (drizzle with oil). Near the end of the butternut and kumara cooking, add the finely chopped garlic to the oil in the tray.

5. Remove skins from pumpkin and place in a large pot, then mash to desired consistency.

6. Once butternut and kumara are soft and cooked, repeat step 5.

7. Add nutmeg and salt and pepper, then stir through coconut cream until soup is creamy and is the desired consistency (I'm very fond of thick soup, which is hearty and warming during the winter months).

8. Add the garlic and more nutmeg, as well as salt and pepper..

9. Stir thoroughly and serve.