RATATOUILLE SOUP

This is amazing .. Place 1 kg of peeled and sliced kent pumpkin in a large pot along with 2 onions peeled and sliced , add 6 cups of beef stock . Season with 1/2 tsp of nutmeg and cracked black pepper to taste . Boil till the vegetables are tender . Add 2 tbs of peanut butter and 3 tbs of honey . Now puree till smooth . Add 300 gm of shredded carrot and stir through , keeping the pot on a medium heat . Add the flesh of 3 tomatoes , 1/2 cup of seeded and sliced black olives and 1 courgette ( zucchini ) trimmed and finely sliced , 3 finely sliced capsicums, 1 small aubergine ( eggplant )trimmed , sliced and cubed . Keep the soup softly simmering . When all the vegetables are tender , check the flavouring and adjust to your taste with honey , a litle salt / pepper and peanut butter . Now add 2 cups of dried pasta shapes , stir through . Continue to simmer until noodles are tender . Finally stir through 300ml of cream . Seriously this is the best soup I have produced . Serve with buttered crusty bread .