Finely dice the yellow onion. Rinse and dice the carrot. Mince the garlic clove. Rinse and roll the cilantro in to a ball and coarsely chop to reach desired consistency for garnish.

In a soup pot or large saucepan, warm 1 Tbsp. olive oil over medium heat. Cook onion and carrot, stirring often, until softened, about 7 minutes. Add the minced garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer. Stir in bouillon cube, 4 cups of water, lentils, salt and pepper to taste. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are soft, about 30 minutes.

While the soup is simmering, in a dry small sauté pan, gently toast the pumpkin seeds over medium heat. Seeds will begin to pop and smell roasted when they’re done, about 4 minutes. Remove from pan (to prevent burning) and set aside for garnish.

For a creamy, bisque-like soup, puree mixture in a blender (or with an immersion blender). Once pureed, add the mixture back to the pot. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; Do not boil. Season with salt and pepper to taste. If consistency is too thick, add water, a tablespoon at a time, and season to taste.

Ladle soup in to shallow bowls. Top with toasted pumpkin seeds and fresh cilantro.