Roasted pumpkin and shallots are blended with bone broth and warm spices to create a smooth, low-carb soup finished with cream and fresh rosemary.
Original recipe: www.lowcarb-nocarb.com
Roasted Low Carb Pumpkin Soup Recipe has a low glycemic load of 9.8 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.
The primary glycemic load contributors are Hokkaido pumpkin (red kuri squash) (GL 8.8), shallots (GL 0.8), garlic, whole head (GL 0.3). These ingredients account for the majority of the carbohydrate impact per serving.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.