| A: | 1C pumpkin seeds, shelled |
| B: | 1 1/2C chicken stock |
| 1/2 onion, sliced | |
| 4c garlic, chopped | |
| 1/4C cilantro, chopped | |
| 3 lettuce leaves (prefer romaine), chopped | |
| 2 radish leaves, chopped | |
| green chile, serranos or jalapenos, chopped | |
| C: | 1T oil |
| D: | 2C chicken stock |
| 1. | Place (A) in iron skillet over medium heat. Toast, stirring regularly, until all have popped and become golden. Cool and reserve 2T for garnish. |
| 2. | Combine (A) and (B) and blend to a smooth puree. |
| 3. | Heat (C) in saucepan, add the puree and stir constantly until thick, ~10min. |
| 4. | Stir in (D), cover and simmer 20min. |
| 5. | Blend to a smooth puree. Add water as needed, return to saucepan, salt to taste. |
| 6. | Simmer 10 more minutes. |
Servings: 8