Cut the pumpkin into cubes, finely chop the onion, grate the garlic, leave the bacon strips whole or cut into halves.
Fry the bacon in a dry pan and transfer to a paper towel.
In the melted fat, lightly fry the onion, add pieces of pumpkin.
Pour in dry white wine (so much that the bottom of the pan was covered with it), lemon juice, you can add a little water.
Season with pepper, thyme, if desired, you can add a little salt. Simmer until the liquid evaporates and you need the softness of the pumpkin.
At the very end of cooking, add the garlic to the pumpkin, mix well and simmer for 10-20 seconds.
Add the bacon, broken into pieces and warm everything together for just a few seconds.
In a bowl, put the spinach, put the pumpkin mixture on it.
Top with crumbled cheese.You can sprinkle the salad with olive oil and add a little fresh thyme and pumpkin seeds, but this is not necessary.