Autumn Pumpkin Potato Salad with Roasted Peppers

700 grams of fresh pumpkin or about the size of your head, (unless you have an abnormally sized head)
500 grams of potatoes (small ones look better in the salad)
3 bell peppers, red or yellow ones
1 piece of ginger (to taste)
2 table spoons of honey
1 bunch of spring onions
1 small white yogurt (200 ml)
1 bottle of grassy sauvignon blanc ideally from New Zealand (recipe requires only about 1 dcl, the rest is to keep the chef fresh!)
Salt and pepper to taste
Chili peppers according to your own taste
Cooking olive oil

Prepare the marinade for the pumpkin first. Peel and finely grind the ginger, then mix with the salt, honey, chili peppers and about 100 ml. of wine and a generous dose of olive oil. Then peel the pumpkin, remove the seeds and cut it into cubes. Mix it with the marinade and let it sit aside at least 45 minutes. After that, spread it evenly on a baking sheet and bake it on high heat (around 250C) in the oven until soft and lightly brown. Baking should take about 30 minutes.Clean the bell peppers, cut them in halves and pan fry them in olive oil until brown. Then set them aside and let them cool down.In the meantime, wash the potatoes, cut them in halves and boil them until soft (do not take the peel off, it tastes great and that is where all the nutrition is). When the potatoes are cooked and cooled, mix them with finely chopped green onions and parsley leaves, then add the pumpkin mixture.Prepare a simple dressing from the yogurt, salt, pepper and olive oil then mix it with the salad. Serve the fried peppers on top of the salad or on the side.It should be served at room temperature, not straight from the fridge, and if you have some of that sauvignon left, this spicy salad should go great with it. Or is it the other way around?