Chop the onion and pepper and cook it on little olive oil in a pan until soften.
Wash the spelt under hot water (you can also soak it the day before so that it cooks faster) and add it to the pan and cook. Then add a little water (even better if you have a soup stock) and cook. Stir in between and add water again when it dries out. Season with salt, pepper and nutmeg.
When spelt is almost cooked, stir in the pumpkin puree, then add the spinach and cover with a lid for a few minutes, stir and cook until the spinach is wilted and the spelt is cooked through.
It should not be watery, but nicely thick, and then also stir in grated hard cheese to make it creamier. If necessary, season additionally but also sprinkle with chopped chives and serve hot.