Cold nights are always made better with soup! My Pumpkin and Carrot Soup with Roasted Chickpeas is comforting and healthy (gluten free, dairy free and can be made vegan).
On the other tray, place the pumpkin and carrots. Drizzle with 1 tablespoon olive oil. Season with salt, pepper and thyme.
Take a piece of aluminium foil and place a head of garlic in the center. Drizzle with the extra 2 tablespoons of olive oil and wrap up to enclose. Place onto the tray with the pumpkin and carrots and put both trays in the oven.
Roast for 30 minutes and then remove the tray with the pumpkin and carrots. Leave the chickpeas in the oven for an additional 15-20 minutes.
Release the pressure on the Instant Pot. Transfer to another heatproof bowl. Use a stick blender to blend the soup until completely smooth and season to taste. Serve hot in bowls, topped with roasted chickpeas and fresh thyme.