Autumnal pumpkin ratatouille

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 2 carrots
• some ginger
• 3 potatoes
• 2 bell peppers, red
• 100 g bacon, streaky
• 1 tbsp tomato paste
• 1 garlic
• some flat-leaf parsley
• salt and pepper
• Paprika powder, hot or rose-hot
• Fat for frying

Instructions

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

First, chop the ingredients. Dice the Hokkaido pumpkin (with the skin on if you like) and the bell peppers. Peel the potatoes and carrots and dice them nicely. Remove the rind from the bacon and dice the bacon as well. Cut the ginger into small, thin slices. Heat a little clarified butter or similar in a pan and add everything except the bell pepper and ginger. After 7-8 minutes, add the diced bell peppers and ginger. Crush in the garlic. After another 3-4 minutes, add the tomato paste, roast briefly, and then deglaze with water. Tear in the parsley and season the ratatouille with the spices. Serve with a crusty baguette, and let autumn begin.