December 16th , 2020Pumpkin and Sweet Potato Soup with Pomegranate-Crème Fraiche & Pomegranate-Pecan Relish(serves 4)VEGETABLE STOCKingredients3 Tablespoons unsalted butter1 large onion, coarsely chopped2 carrots, peeled and coarsely chopped2 stocks of celery, coarsely chopped2 cloves garlic, coarsely chopped6 cups waterpreparation Heat the butter in a medium stock pot over medium heat. Add the onions, garlic, carrots, and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20-30 minutes. Strain the stock into a bowl.POMEGRANATE CRÈME FRAICHEingredients¾ cup crème fraiche2 tablespoons pomegranate molassesSaltpreparation Whisk together in a small bowl until combined, season with salt and place in squeeze bottle.POMEGRANATE-PECAN RELISHingredients½ cup pomegranate seeds¼ cup coarsely chopped toasted pecans2 Tablespoons finely chopped cilantropreparation Combine in a small bowlSOUPingredients2 Tablespoons olive oil1 large Spanish onion,finely chopped1 cup dry white wine2 medium sweet potatoes, roasted, peeled and mashed2 cups pumpkin puree ( Not flavored pie filling)¼ teaspoon ground Mexican cinnamon¼ teaspoon allspice¼ teaspoon ground ginger¼ teaspoon freshly grated nutmeg4-5 cups vegetable stock2 Tablespoons of honey2 teaspoons chipotle puree¼ cup crème fraicheSalt to taste2 tablespoons fresh lime juicepreparation Heat oil in a large saucepan over medium heat. Add the onion and cook until soft. Add the wine and cook until completely reduced. Add the sweet potato, pumpkin and spices and enough stock to thin out the soup to a smooth consistency. Add the honey, chipotle and crème fraiche and cook for 5 minutes. Puree the soup in a blender in batches and return to the pan. Cook for 10 minutes, adding more stock if the soup is too thick. Season with salt and a little lime juice.SERVE Ladle soup into bowls, drizzle pomegranate crème fraiche and top with a dollop of Pomegranate-Pecan Relish.Click here for the free PDF with all of our WLW Holiday Recipes