Brain boosting pumpkin soup

I'm actually pretty stoked with this soup. I made it on a whim and it worked a treat!! It is a great winter treat and has a 3 tiered affect supporting gut health, brain health and boosting the immune system. Full of deeply nourishing foods, it is a great building up meal for winter and has made a great start to my day.

My method was a bit of wing it and adjust to suit but the flavour is beautiful and rich so its hard to go wrong.


  • Bone broth
  • 1/2 pumpkin
  • 1 sweet potato
  • 3 dutch cream potatoes
  • 1 bulb of fennel
  • 1 brown onion
  • 1 leek
  • Turmeric
  • Ginkgo
  • Brahmi 
  • Gotu kola 
  • Cracked black pepper
  • Pink himalayan salt
  • 400ml of coconut milk


  1. The ginkgo, brahmi and gotu kola I got from tea bags
  2. Cut the brown onion and leek into fine slices and cook in a large pot with butter for 3 minutes until soft
  3. Add the base I used 5 cups of water but you just need enough water so the your vegetables will be submerged. Add the bone broth ( I used 3 tablespoons of concentrate which is why I needed to add water), turmeric (I went pretty heavy handed as always but adjust to taste), cracked black pepper, pink himalayan salt, gingko, brahmi and gotu kola
  4. Peel, clean and cut into cubes the potato, sweet potato and pumpkin. Clean fennel bulb cut into quarters and add the vegetables to the pot
  5. Cook until soft, add coconut water and blend
  6. Great as a breakfast, side dish or entree separate into batches and store in the freezer. 

With the gut brain link getting more thoroughly understood and our understanding of how systemic inflammation affects the brain and good brain food needs to support the immune system and the gut as well. Bone broth is one of the most affective foods for healing and sealing the gut, it provides the amino acids the gut needs to repair the mucous membranes and reducing the inflammation of the gut. Bone broth also provides the body easy to digest minerals that support the immune system, joint health and skin health. In combination with turmeric it is a potent anti inflammatory for the whole body.

Leek, onion and fennel are digestive aids supporting the detoxification process and also work as antibacterials while our deeply nourishing root vegetables and pumpkin help build up your body with vitamins, minerals and easy to assimilate energy. Ginkgo, brahmi and gotu kola are brain tonics supporting brain health, reducing oxidative stress and improving mental health, mood, memory and concentration.

Slow cooking this as a soup allows the nutrition to leach out of the vegetables into the broth prior to whisking it into a soup. This is what makes it such a nutritional dense meal because not only are the foods rich in nutrition but the nutrition is also now easy to assimilate. As such I feel it is important to use organic produce because we don't want to be increasing our absorption of pesticides and herbicides as well!!! The good news is that because the food is seasonal buying these vegetables organic in winter shouldn't break the bank! In fact this soup cost me approximately $1.50 per meal with all the ingredients being organic. $1.50 well spent if you ask me!!

Keen to learn more on how to eat your way to better health download my free ebook: Unravelling the misconceptions of health. What to eat, reduce and avoid for health.