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Homemade pumpkin soup

R

Rubyloulou

Member
Hi all, made some pumpkin soup today for the 1st time ever and it was really good. Unfortunately my cgm recorded a huge jump in bg which really surprised me. After reading pumpkin is good for diabetics due to fibre content and has way Lower carbs per 100g than spuds I am wondering if anybody else found this. I had one ladle full of the soup that also contained onion,garlic,curry powder and spinach, drizzle of coconut cream.
 
Fresh pumpkin flesh is about 6g carb per 100g which is definitely lower than potato but without weighing how much pumpkin is in your ladle of soup then there’s no way of knowing how much you’ve eaten, depending how much onion you used that could also have added a few carbs, if it was just a drizzle of coconut cream then the carbs in that would be negligible

Veggies in soups can add up surprisingly quickly - also if it was liquidised it would take less digestion and could have hit your blood stream quicker.

I’ve learned that if I want to make a soup I weigh everything then add up all the carbs and portion it out so I can get how many carbs per portion. Bit of a faff but worth it for a good soup :)
 
I Love a good soup... But I know I need to think about it like it's a big veggie smoothie.. in other words my liver isn't going to be as happy with it as I think it is ..
 
I love pumpkin soup, but I have to inject for it. (We grow our own pumpkins so when it's the right time of year pumpkin soup goes in the freezer).

Our supermarket used to do a cauliflower and leek soup which was both delicious and quite low carb, but they seem to have discontinued it...
 
I found the same. Had a lovely big bowl of pumpkin soup and was suprised to see a big spike on my cgm. I am just learning what causes spikes for me. The cgm is really helpful. I wrongly thought that pumpkin soup would be ok.
 
EllieM said:
I love pumpkin soup, but I have to inject for it. (We grow our own pumpkins so when it's the right time of year pumpkin soup goes in the freezer).

Our supermarket used to do a cauliflower and leek soup which was both delicious and quite low carb, but they seem to have discontinued it...
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That sounds good, I like cauli and leeks but never thought of putting them together. Going to give that a try at the weekend thanks.
 
lovinglife said:
Fresh pumpkin flesh is about 6g carb per 100g which is definitely lower than potato but without weighing how much pumpkin is in your ladle of soup then there’s no way of knowing how much you’ve eaten, depending how much onion you used that could also have added a few carbs, if it was just a drizzle of coconut cream then the carbs in that would be negligible

Veggies in soups can add up surprisingly quickly - also if it was liquidised it would take less digestion and could have hit your blood stream quicker.

I’ve learned that if I want to make a soup I weigh everything then add up all the carbs and portion it out so I can get how many carbs per portion. Bit of a faff but worth it for a good soup :)
Click to expand...
Thanks for replying. I know that the pumpkin weighed 900g before peeling and chopping and the onion was quite small. i cooked it in the instant pot and used a chicken stock cube and water and after liquidising I ended up with 8 ladles, ladle holds 200ml. My husband had 2 ladles with some garlic bread (lucky him) I had one and then the rest is for lunch today and freezer. I read somewhere yesterday, after posting here, that the carbs in pumpkin increase when cooked so that must have impacted as well. At this time of year it’s cheap, cheerful and seasonal so l think next time I’ll use it with pinto beans and make a chunky soup and see what happens.
 
HappyCamper61 said:
I found the same. Had a lovely big bowl of pumpkin soup and was suprised to see a big spike on my cgm. I am just learning what causes spikes for me. The cgm is really helpful. I wrongly thought that pumpkin soup would be ok.
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I know it’s disappointing isn’t it, my serving was only 200ml so not very big at all.
 
This was a lunch in cafe. So not 100% sure on ingredients in soup and portion was large. But I did say no to crusty bread.

Cafe lunches seem to be the hardest. Very often a lot of low carb choices makes it difficult.
 
Rubyloulou said:
Thanks for replying. I know that the pumpkin weighed 900g before peeling and chopping and the onion was quite small. i cooked it in the instant pot and used a chicken stock cube and water and after liquidising I ended up with 8 ladles, ladle holds 200ml. My husband had 2 ladles with some garlic bread (lucky him) I had one and then the rest is for lunch today and freezer. I read somewhere yesterday, after posting here, that the carbs in pumpkin increase when cooked so that must have impacted as well. At this time of year it’s cheap, cheerful and seasonal so l think next time I’ll use it with pinto beans and make a chunky soup and see what happens.
Click to expand...
Ok so calculating that - pumpkin can be between 6 & 10g carb per 100g
Small onion about 150 g is about 15g carb
Calculated veg is a bit of a guessing game as the carbs can vary for the same weight
So you probably used about 750g pumpkin flesh
So your 1 ladle portion could have been between 8g to 11g carb depending on the carbs in the pumpkin - but that’s just an average guesstimate which is the problem with veggies sometimes, maybe reduce portion slightly or add a bit more of the coconut cream or other fat like butter to slow down the absorption as it doesn’t seem that carb heavy
 
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