Heat the broth on a low heat. In a different saucepan heat 4 tbsp extra virgin olive oil, add 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 cups or soup plates. Top with Tortelloni, drizzle with little oil, season with pepper, sprinkle with the pumpkin seeds and serve with Parmigiano Reggiano if desired.