---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Vegetables, Mexican
       Yield: 6 servings
       1 c  Pumpkin Seeds; Shelled
     1/4 c  Onion; Chopped, 1 sm
       1 ea Bread; White, Slice *
       1 ea Clove Garlic; Crushed
       2 T  Vegetable Oil
       2 T  Green Chiles; Chopped,Canned
      14 oz Chicken Broth; Canned
     1/2 c  Whipping Cream
       1 x  Dash Salt
   *  Slice of white bread should be torn into small pieces.
   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.
   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.