Ingredients

1 28 oz. can plain pure pumpkin
2 cups fresh carrots, diced, and cooked until soft (or if you're in a hurry, use one can of sliced cooked carrots)
1 cup plain soy milk (not vanilla)
5 cups water
1 tsp olive oil
1 small Vidalia or sweet onion
2 tb curry powder
2 tb nutritional yeast
Sea salt and black pepper, to taste

Method

Fill a pot with 4 cups of the water, the entire can of pumpkin and set on low. If you are using fresh carrots, they will need to be cooked separately until very soft.

Chop and sauté the onions until soft. Remove from heat.

In a blender or food processor, blend the carrots, onions, and the remaining cup of water until everything is well-mixed. Add this mix to the pumpkin mixture and set the heat on medium. Cook for 10 minutes until all the flavors have melded.

Add the cup of soy milk, and turn the heat back down to low and simmer gently, while stirring to incorporate the milk. Add the nutritional yeast, the curry powder, and stir. Cover, and let the bisque simmer gently for a half hour or so.

Salt & pepper to taste.