Fry the bacon in a dry pan and transfer to a paper towel.
In the melted fat, lightly fry the onion, add the pumpkin pieces.
Pour 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 has evaporated and the pumpkin is soft.
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.
Put the spinach in a bowl and put the pumpkin mixture on it.
Add the crumbled cheese on top.
You can drizzle the salad with olive oil and add a little fresh thyme and pumpkin seeds, but this is not necessary.