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Heat the oil in a large deep pot over medium heat. Add the curry powder and fry, stirring as it cooks, for about 30 seconds. Stir in the onions and garlic and cook until translucent, about 3 minutes.
Add parsnips, carrots, water, coconut milk, and salt to the pot. Bring to a simmer. Add the vegetable bouillon paste, and continue to simmer covered until vegetables are tender, about 20 minutes.
Season the soup to taste with more curry powder (start with 1 tsp) and salt. Cool the soup for 5-10 minutes. Use an immersion blender to puree until creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a high-speed blender. Remove the venting lid, drape it with a clean towel, and puree until smooth and creamy.
Stir in the black pepper, and season with more salt to taste, if needed.
Serve the soup hot, garnished with pumpkin seeds, black pepper, and cayenne pepper if desired.