Pumpkin Seed Sauce
Yield
4 cupsPrep
10 minCook
0 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pepitas (pumpkin seeds)
shelled |
|
| ¼ | cup |
onions
chopped |
|
| 1 | slice |
white bread
torn into small pieces |
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
green chili peppers
canned, chopped |
|
| 14 | ounces |
chicken broth
canned |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pepitas (pumpkin seeds)
shelled |
|
| 59 | ml |
onions
chopped |
|
| 1 | slice |
white bread
torn into small pieces |
|
| 1 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
green chili peppers
canned, chopped |
|
| 404.6 | ml/g |
chicken broth
canned |
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | dash |
salt
|
*
|
Directions
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.
