Chilled roasted pumpkin and red pepper soup with basil oil and burrata - Aceline
Chilled roasted pumpkin and red pepper soup with basil oil and burrata
Ingredients
- 2 Whole red bell peppers
- 500g Peeled and diced pumpkin or butternut squash
- 1 Whole globe garlic
- 2 tbsp Olive oil (Borges)
- 1 Red onion, quartered
- Salt and pepper to taste
- 2 tsp Oregano
- 400ml Vegetable stock (Knorr)
- 2 Burrata (Zanetti)
- Basil oil and fresh basil leaves for serving
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