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Pumpkin soup with Kashar cheese Calories
Creamy soup with fiber and calcium
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 bottle (medium) of Pumpkin soup with Kashar cheese (250 g) has 178 calories. That works out to 71 calories per 100 g. It contains 22 g of carbs, 6.5 g of protein, 7.8 g of fat and 3.8 g of fiber. Its 650 µg of Vitamin A covers 72% of the Daily Value. Its glycemic index is 55 (low), so it raises blood sugar slowly.
Pumpkin soup with Kashar cheese Nutrition Facts
Selected: 1 bottle (medium) · 250 g
178
KCAL / 250G
Carbs
22g
· 8% DV
Protein
6.5g
· 13% DV
Fat
7.8g
· 10% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 14% · Fat 38%
Pumpkin soup with Kashar cheese nutrition facts table · 1 bottle (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 178 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 3.63 g | 18% |
| Trans fat | 0.08 g | |
| Sodium | 638 mg | 28% |
| Total carbohydrate | 22 g | 8% |
| Fiber | 3.8 g | 14% |
| Protein | 6.5 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Bottle of Pumpkin soup with Kashar cheese?
| Serving | Amount | Calories |
|---|---|---|
| 1 bottle (medium) | 250 g | 178 kcal |
| 100 g | 100 g | 71 kcal |
| 1 cup (small) | 180 g | 128 kcal |
| 1 serving (small) | 200 g | 142 kcal |
| 1 serving (medium) | 300 g | 213 kcal |
| 1 cup (jumbo) | 300 g | 213 kcal |
| 1 bottle (large) | 350 g | 249 kcal |
| 1 serving (large) | 400 g | 284 kcal |
| 1 bottle (extra large) | 450 g | 320 kcal |
Calculated from 71 calories per 100 g.
Frequently Asked Questions About Pumpkin soup with Kashar cheese
How do you make pumpkin soup with Kashar cheese?
Make pumpkin soup with Kashar cheese by simmering pumpkin with onion until tender, then blending it smooth. Add milk or cream if desired, take the pot off the heat, and stir in grated Kashar so it melts without prolonged boiling.
What kind of pumpkin is best for pumpkin soup with Kashar cheese?
A flavorful, firm-fleshed pumpkin works best for pumpkin soup with Kashar cheese. Choose one that feels heavy for its size and has vivid flesh; watery or stringy pumpkin can make the finished soup thin or fibrous.
What is Kashar cheese, and why is it used in pumpkin soup?
Kashar is a Turkish semi-hard cheese with a mild, savory taste that melts well. In pumpkin soup with Kashar cheese, it balances the pumpkin’s sweetness and adds a stretchy, cheesy finish; young Kashar is milder than aged Kashar.
Can you freeze pumpkin soup with Kashar cheese?
Yes, pumpkin soup with Kashar cheese can be frozen, though dairy and melted cheese may separate or turn grainy after thawing. For a smoother result, freeze the blended soup before adding Kashar, then stir in fresh cheese while reheating.
Can you make pumpkin soup with Kashar cheese without cream?
Yes, pumpkin soup with Kashar cheese does not need cream. Blended pumpkin gives the soup body, and Kashar contributes a rich, savory finish; use broth or milk to loosen it if the purée is thicker than you like.
How do you stop Kashar cheese from clumping in pumpkin soup?
Take pumpkin soup off the heat before adding Kashar to reduce clumping. Finely grate the cheese and stir it in gradually; boiling the soup after the cheese is added can make it stringy or cause the fat to separate.
What can you serve with pumpkin soup with Kashar cheese?
Crusty bread, a green salad, or a toasted cheese sandwich pairs well with pumpkin soup with Kashar cheese. For a more filling meal, serve it alongside roasted vegetables or grilled chicken.
How can you make pumpkin soup with Kashar cheese thicker or thinner?
To thicken pumpkin soup with Kashar cheese, simmer it uncovered or blend in more cooked pumpkin. To thin it, stir in warm broth or milk a little at a time, then adjust the seasoning because added liquid can dilute the flavor.
Can you use canned pumpkin for pumpkin soup with Kashar cheese?
Yes, plain canned pumpkin can be used for pumpkin soup with Kashar cheese. Choose unsweetened pumpkin purée rather than pumpkin pie filling, and add broth gradually since canned purée may already be thicker than freshly cooked pumpkin.
How should you store leftover pumpkin soup with Kashar cheese?
Store leftover pumpkin soup with Kashar cheese in a covered container in the refrigerator once it has cooled. Reheat only the portion you need over low heat, stirring often, and avoid leaving the soup at room temperature for an extended period.
Pumpkin soup with Kashar cheese Vitamins & Minerals
Vitamins
Vitamin A
650µg · 72% DV
Vitamin C
18.5mg · 21% DV
B2
0.25mg · 19% DV
B6
0.22mg · 13% DV
Minerals
Sodium
638mg · 28% DV
Phosphorus
175mg · 25% DV
Copper
0.22mg · 24% DV
Calcium
208mg · 21% DV
Potassium ⭐
515mg · 15% DV
Pumpkin soup with Kashar cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pumpkin soup with Kashar cheese
To burn the 178 calories in 1 bottle (medium) (250 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.
What is Pumpkin soup with Kashar cheese?
Pumpkin soup with Kashar cheese is a Turkish-style soup made by cooking pumpkin, often with onion and stock, then blending it until smooth. Kashar is stirred in or grated over the top, where it melts into the soup. Some home recipes add milk or cream; the pumpkin’s gentle sweetness works well with the cheese’s savoury flavour.
In Turkey it is commonly served as a warm first course or a light meal, especially in cooler weather. A little black pepper and toasted bread make an easy accompaniment. The vegetables contribute fibre, while the Kashar adds protein and calcium. For a lighter bowl, use stock rather than cream and keep the cheese topping modest.
How Nutritious Is Pumpkin soup with Kashar cheese?
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.
Is Pumpkin soup with Kashar cheese 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 Pumpkin soup with Kashar cheese Contain Allergens?
Contains these allergens:
Which Diets Is Pumpkin soup with Kashar cheese 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
Pumpkin soup with Kashar cheese Fat Profile
SATURATED
3.63g
MONOUNSATURATED
2.28g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.