In the Kitchen: Sugar Pumpkin & Buttermilk Bisque

Nick Rabar from Avenue N is making a Sugar Pumpkin and Buttermilk Bisque with Fried Chicken Bits, Green Onion and Tabasco Oil.

Sugar Pumpkin and Buttermilk Bisque


  • 1ea.  Medium Sized Sugar Pumpkin, Skin Removed, Seeded, Large Dice
  • 1ea.  Sweet Onion, Medium Dice
  • 2ea.  Medium Carrots, Peeled, Medium Dice
  • 2ea.  Celery Stalks, Washed, Medium Dice
  • 1ea.  Garlic Clove
  • 2qts.  Chicken Stock
  • 1pint.  Buttermilk
  • 1pinch  Kosher Salt
  • 2oz.  Olive Oil
  • 2oz.  Butter, Unsalted
  • 1ea.  Sachet (black peppercorns, thyme, sage, rosemary)


  1. In a 6qt. sauce pot, sauté pumpkin, onion, celery, carrot, garlic until caramelized.
  2. Add stock and bring to a simmer.
  3. Add sachet and simmer until all ingredients are soft.
  4. Puree, and slowly add buttermilk and whole butter. Season with salt.

Crispy Chicken Bits


  • ½ #  Chicken Tenderloins, small dice
  • 1cup  Flour, All Purpose
  • 4ea.  Eggs, Whipped
  • 1cup  Panko
  • 1pinch  Cajun Seasoning
  • 1pinch  Kosher Salt
  • 1qt.  Canola Oil


  1. Preheat oil to 350 degrees.
  2. Bread chicken first with flour, then egg, then bread crumbs.
  3. Fry until golden brown.

Tabasco Oil


  • ¼ cup  Tabasco
  • ¼ cup  Honey
  • ¼ cup  Canola Oil
  • 1teaspoon Xantham Gum


Combine all ingredients.



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