In a pot brown the onion with 2 tablespoons of oil, then add the diced pumpkin and cook it until it has softened. Then, mash the pumpkin with a fork or blend it with a blender. In another pot brown the other diced onion with oil, then add the rice, simmer it with wine and add the stock. Halfway through cooking add the pumpkin purée and keep cooking while stirring. At the end of cooking add butter and grated cheese, cover it and let it rest for 2 minutes. Meanwhile brown the bacon strips in a pan until they are crispy. Plate it and garnish with crispy bacon and with toasted almond flakes.