Thinly dice the onion.
In a pot with boiling water, put the Brussels sprouts for 4 to 5 minutes, remove and cool under cold running water. Cut each in half.
Heat the butter in a large pan or wok, once it melts, add the onion and cook it. Once it gains color, add white wine, salt and pepper.
Once boiling, add the Brussels sprouts and cook for 3 to 4 minutes, then add the diced pumpkin (directly if it is frozen, and if it is fresh pumpkin, soak in boiling water a few minutes). Cook everything, stirring occasionally so they will not burn, if it dries up too much add a tablespoon of broth or water.
When the Brussels sprouts are al dente, add pomegranate and blueberries, cook for 2 minutes and serve.