Step 1 Preheat oven to 200°C. Place pumpkin on a baking tray and spray with oil. Bake for 15 minutes.
Step 2 Meanwhile, spray a large saucepan with oil and cook onion and carrot for 5–7 minutes. Add curry paste. Cook, stirring, for 5 minutes.
Step 3 Add pumpkin, lentils, cream and stock to pan. Bring to the boil and cook for 20 minutes. Cool slightly, then blend with a stick blender until smooth.
Step 4 Meanwhile, make vegie melts: place tomato, spinach and cheese on a tortilla, then cover with the other tortilla. Bake for 5 minutes, until cheese melts. Cut vegie melts into wedges and serve with soup.