Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.
Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.
Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.
Serve pumpkin salad warm with bacon pieces sprinkled over.