Heat the broth on a low heat. In a different saucepan heat 4 tbsps. extra virgin olive oil, add butternut squash, carrots and onion, and stir to combine. Cover with hot broth and gently simmer for 25 minutes or until vegetables are soft. Cook the Tortelloni according to package instructions. In the meantime, blend the vegetables with a stand mixer until creamy and smooth adding a few tablespoons of pasta water if you need to loosen the soup. Season with salt and pepper. Drain Tortelloni and season with 2 tbsp. of oil. Divide the soup between 4 bowls and top with Tortelloni. Drizzle with little extra virgin olive oil, add freshly ground black pepper, sprinkle with the pumpkin seeds and garnish with grated Parmigiano Reggiano if desired.