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Buffalo Milk Pumpkin Soup Calories
Source of vitamin A and calcium
In season: Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 cup (medium) of Buffalo Milk Pumpkin Soup (240 g) has 163 calories. That works out to 68 calories per 100 g. It contains 17.3 g of carbs, 5.8 g of protein, 8.4 g of fat and 3.1 g of fiber. Its 624 µg of Vitamin A covers 69% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
What is Buffalo Milk Pumpkin Soup?
Buffalo Milk Pumpkin Soup is a creamy take on pumpkin soup, made by combining pumpkin with buffalo milk. It belongs to the wider family of pumpkin soups rather than being strongly associated with one particular regional tradition; the buffalo milk gives this version its distinctive dairy base.
Its texture is smooth and its flavour gently sweet, so it is usually served warm as a starter or a light meal, especially in cooler weather. Crusty bread or a simple salad makes an easy accompaniment. Pumpkin contributes vitamin A, while the milk adds calcium, along with some protein and fat. For a lighter bowl, use less milk and adjust the consistency with water or vegetable stock.
Buffalo Milk Pumpkin Soup Nutrition Facts
Selected: 100 g
68
KCAL / 100G
Carbs
7.2g
· 3% DV
Protein
2.4g
· 5% DV
Fat
3.5g
· 4% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 14% · Fat 45%
Buffalo Milk Pumpkin Soup Vitamins & Minerals
Vitamins
Vitamin A
260µg · 29% DV
B2
0.12mg · 9% DV
B5
0.29mg · 6% DV
Vitamin C
5.8mg · 6% DV
Minerals
Calcium
88mg · 9% DV
Sodium
210mg · 9% DV
Iodine
13µg · 9% DV
Phosphorus
66mg · 9% DV
How Nutritious Is Buffalo Milk Pumpkin Soup?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Buffalo Milk Pumpkin Soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Buffalo Milk Pumpkin Soup
To burn the 68 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Buffalo Milk Pumpkin Soup Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Buffalo Milk Pumpkin Soup Contain Allergens?
Contains these allergens:
Which Diets Is Buffalo Milk Pumpkin Soup Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Buffalo Milk Pumpkin Soup Fat Profile
SATURATED
2.1g
MONOUNSATURATED
0.85g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Frequently Asked Questions About Buffalo Milk Pumpkin Soup
Can you make buffalo milk pumpkin soup with canned pumpkin?
Yes, you can make buffalo milk pumpkin soup with canned pumpkin. Choose plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced; add it to the cooked aromatics and adjust the broth for thickness.
What does buffalo milk add to pumpkin soup?
Buffalo milk gives pumpkin soup a richer, creamier texture and a fuller dairy flavor than many lighter milks. Add it near the end of cooking and heat gently to help keep the soup smooth.
How do you make buffalo milk pumpkin soup smooth?
Blend the cooked pumpkin and broth until completely smooth before adding the buffalo milk. Use an immersion blender in the pot or let the mixture cool slightly before using a countertop blender, then stir in the milk gently.
Which spices work best in buffalo milk pumpkin soup?
Nutmeg, black pepper, and ginger complement the sweetness of buffalo milk pumpkin soup. A little cumin or sage can also work, but use strong spices sparingly so they do not overpower the pumpkin and creamy milk.
Why does buffalo milk pumpkin soup split when heated?
Buffalo milk pumpkin soup can split if it boils hard, especially after the milk is added. Stir the milk in over low heat and warm the soup gently; avoid prolonged boiling or sudden high heat.
Can you make buffalo milk pumpkin soup ahead of time?
Yes, you can make buffalo milk pumpkin soup ahead of time and refrigerate it in a covered container. For the smoothest result, prepare the pumpkin base first, then add buffalo milk while reheating gently just before serving.
Can you freeze buffalo milk pumpkin soup?
Yes, but buffalo milk pumpkin soup may separate or turn grainy after thawing. Freeze the pumpkin-and-broth base without the milk when possible, then thaw it, stir in buffalo milk, and reheat slowly.
What should you serve with buffalo milk pumpkin soup?
Crusty bread, a green salad, or a grilled cheese sandwich goes well with buffalo milk pumpkin soup. For a more substantial meal, serve it with a protein-rich side rather than relying on the soup alone.
Is buffalo milk pumpkin soup a traditional Turkish dish?
Buffalo milk pumpkin soup is better understood as a recipe variation than as one standardized Turkish regional dish. Pumpkin soups are made in many ways, and using buffalo milk gives this version a particularly creamy finish.
Can you make buffalo milk pumpkin soup in a slow cooker?
Yes, cook the pumpkin, onion, and broth in a slow cooker until tender, then blend them smooth. Stir in the buffalo milk near the end and warm the soup without letting it boil.
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Nutrition data compiled from USDA FoodData Central and scientific sources.