Preheat oven to 350°. Line a rimmed baking sheet with foil.
Pierce pumpkin several times with a knife. Place pumpkin stem side up on prepared pan; wrap stem with foil.
Bake until a knife can easily be inserted into center of pumpkin, about 2 hours. Remove from oven, and let cool enough to handle.
Using a paring knife, start to peel off skin around stem; peel off remaining skin with fingers. Remove stem, and scoop out seeds and membrane. Pass pumpkin flesh in batches through a ricer into a large bowl; let cool completely. Refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pumpkin-white-bean-tortellini-soup-recipe/