Ingredients:
900 grams kumara (red) peel and cut into even size pieces,
100 grams fresh watercress, wash and reserve a little for garnish, 
30 grams butter,
1 onion, chopped,
2 cloves garlic,
1 litre chicken stock,
1 cup cream or milk, (or half & half),

Garnish: (cook in oven),
1 red kumara, peel and slice thinly
1-2 tsp oil.
METHOD:
In a large pot melt the butter. Add the onion and garlic and saute for 5 mins or until softened but not browned. Add the kumara and chicken stock. Cover and cook for 15-20 mins or until the kumara is soft. Add the watercress and continue to cook for 5 mins.
Using a blender puree until smooth and return to a clean pot.

For the garnish, heat oven to 175C. 

On a lined baking dish, place the sliced kumara in a single layer and rub with the oil and sprinkle with salt. Roast for 20 mins until golden and crispy.
Reheat the soup, add the cream/milk, season with salt and pepper. 

Serve hot with crispy kumara chips on the side and a little sour cream and watercress on top.