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Yield: 6 servings
| 1 | cups | Pumpkin Seeds; Shelled |
| ¼ | cups | Onion; Chopped, 1 sm |
| 1 | | Bread; White, Slice * |
| 1 | | Clove Garlic; Crushed |
| 2 | tablespoon | Vegetable Oil |
| 2 | tablespoon | Green Chiles; Chopped,Canned |
| 14 | oz | Chicken Broth; Canned |
| ½ | cups | Whipping Cream |
| 1 | | Dash Salt |
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Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt.
Your Pumpkin Seed Sauce is ready. Happy cooking!
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