Pumpkin with potatoes from the oven

Ingredients for 4 servings:

• 5 m.-sized potatoes
• salt water
• 1 small Hokkaido pumpkin(s)
• 60 g jelly (quince jelly)
• 60 g tomato ketchup
• 2 tbsp soy sauce
• 1 tbsp dried herbs of your choice
• n. B. Oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegan

Peel the potatoes and cut into large cubes. Then boil them in salted water until they are slightly firmer than al dente. Drain and refresh briefly. Drain in a colander. For the marinade, combine the quince jelly with ketchup and soy sauce. Stir well, as it takes a while for the jelly to completely dissolve. Stir in 2 tablespoons of oil and the herbs. Season well with salt and pepper. Preheat the oven to 200°C (top/bottom heat). Meanwhile, wash the pumpkin, remove the seeds, and also cut into large cubes (perhaps slightly smaller than the potatoes). Place the pumpkin flesh and potatoes in an oiled baking dish. Spread the marinade over the pumpkin and fold in well until everything is coated. Then return everything to the oven for 25-35 minutes, until the pumpkin has reached the desired consistency. Stir everything 2-3 times during baking.