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Pumpkin Soup That’s Great for Brain Health

by | Nov 12, 2014 | Brain Health Recipes | 0 comments

I recently went to dinner at the British Beer Company, and ordered their pumpkin soup. I loved it so much that I asked the waitress for the recipe and had to make it for myself, but with a few tweaks to make it brain healthy!

Besides warming you up on a chilly day, this soup is chock full of brain-boosting vitamins and minerals. Pumpkins, the main ingredient in the soup, are loaded with healthy vitamin A, vitamin C, carotenoids, potassium, fiber, beta carotene, and tryptophan.

Vitamin A, carotenoids, and beta carotene all promote healthy vision by protecting the surface of the eyes. These may also help to improve vision!

Pumpkins are also rich in tryptophan, an essential amino acid that is necessary to produce serotonin, the “feel good” chemical in your brain that boosts your mood naturally. So, eat pumpkins, be happy! Pumpkins are also full of vitamin C, which can help boost your immune system and ward off colds, and potassium, which helps to replenish your body’s electrolytes.. Some other added benefits to eating pumpkins is that they are full of fiber, which helps to keep you fuller longer, and they may also help to reduce your cholesterol.

Warm up with this brain healthy pumpkin soup today!

Pumpkin Soup That's Great for Brain Health

  • 2 medium sugar pumpkins (roasted and pureed, makes about 2 1/4 cups of puree)
  • 2 cups veggie stock
  • 1 cup light coconut milk
  • 2 tbsp agave nectar (or honey or maple syrup)
  • 1 tsp Chinese 5 spice (This is a blend of spices such as cinnamon, fennel, anice, allspice, licorice, ginger, cloves, etc. You may add some chili powder for heat. The blend is very aromatic.)
  • 2 tsp salt and pepper (plus more to taste)
  1. Preheat oven to 350 degrees.
  2. Cut the tops off of pumpkins, cut them in half, and scoop out the seeds.
  3. Place pumpkins face down on a baking sheet and bake until the skin becomes soft, about 45 minutes.
  4. Remove pumpkins from the oven and let cool. Once cool, remove the skins.
  5. Add all ingredients to a large soup pot and heat on medium heat. Bring to a simmer.
  6. Transfer the soup to a blender and blend until smooth.
  7. Pour the soup back into the soup pot and continue to cook on medium-low heat for another 5-10 minutes, adding spices as needed.
  8. Serve warm and enjoy!

Recipe adapted from Minimalist Baker and inspired from the British Beer Company.


Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971
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