Season the chopped tomatoes with salt, pepper, sugar and oregano, then place in a baking dish. Peel the pumpkin, cut in half, remove the seeds, cut into wedges and layer in the baking dish. Put the crème fraîche in small dots on the pumpkin.
Mix 2 tablespoons of olive oil with a chopped or pressed clove of garlic, salt, pepper and herbs of Provence and spread over the pumpkin. Finally sprinkle the pumpkin with the grated Parmesan and cook the casserole at 190 ° C (top / bottom heat) in the oven for approx. 40 - 50 minutes.
In the meantime, mix the colorful salad with the bell pepper, the orange fillets, the onion and the feta cheese. Prepare a dressing of acacia honey, vinegar, 1 tablespoon olive oil, salt and pepper and pour over the salad.