2 tb Pumpkin seeds; pureed
2 tb Green chiles; minced
1/4 c  Parsley; chopped
2 c  Chicken stock
1/4 c  Cooking oil
Salt and pepper to taste
1 tb Roux (1 part cooking oil
To 2 parts flour)

Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This
Id prefer. I think you can get these at the spice rack in the store).
Grind, with the chiles and parsley, very fine. In a skillet, with 1/4 C
cooking oil, add a little of the chicken stock. Add the green chile mixture
and stir well, then add the remaining chicken stock. Salt and pepper, to
taste, and cook for a few minutes on medium heat. Add roux, and stir,
cooking until it thickens then remove from fire. If not to be used
immediately, then store in fridge. Heat only when you need to use it.