Bring a pot of water to the boil, add the roughly chopped pumpkin. Drain when the pumpkin is soft, blend with a drizzle of olive oil and a few spoons of the pasta cooking water.
Crisp up the speck on both sides in a hot frying pan.
When good and golden, place on kitchen paper to absorb any excess oil. Chop the speck.
Cook the tortellini in a separate pot, following the instructions on the packet. Serve the tortellini on a bed of pumpkin purée and sprinkle over the crispy speck.