Start this recipe by roasting the vegetables. Place the whole red peppers, sliced onion and pumpkin into a large baking tray. Drizzle with olive oil and season well with salt and pepper. Sprinkle over the oregano. Cut the top off the garlic, drizzle with olive oil and wrap in foil. Place onto the same baking tray and roast all the vegetables in the oven at 200`c for 45 minutes. When ready, place the roasted pumpkin and onion into a liquidizer. Squeeze in the garlic puree and discard the skin. Also, remove the skin of the roasted peppers, discard along with the inner seeds and place the flesh into the liquidizer. Add in the stock and blitz till fine and smooth. Serve into 4 bowls, add half a burrata into each bowl and decorate with basil oil and fresh leaves.