Add the broth, pumpkin (or sweet potato), worchestershire, smoke, and lemon then reduce heat to medium. Continue cooking, stirring occasionally, until potatoes are tender, about 15 minutes.
Stir in milk, "cream cheese", nutritional yeast, and season to taste with salt and pepper then turn off heat.
Be sure to use a brand of worchestershire sauce that you've checked the ingredients because most worchestershires contain anchovy. Annie's makes a good one.
For the "bacon" bits I used the bacon bits fromĀ this taco salad recipe.