Ingredients:
25g butter 
1 onion, chopped,
2 garlic cloves,
800g Red kumara, peel and slice into even sized pieces,
1 Lt chicken stock,
100g watercress, and a little for garnish,
1 cup cream or milk,
1 Red kumera, peel and slice thinly, to serve,
1 tsp oil, to serve.
METHOD:
In a large pot melt the butter. Add the onion and garlic. Saute for 4 or 5 mins until softened but not browned. Add the kumara and stock. Cover and cook for 20 mins until the kumara is completely soft. Add the watercress and continue to cook for 5 mins.
Using a stick blender or kitchen blender puree until very smooth. Return to a clean pot.
For the garish, heat an oven to 180C. Place the sliced kumara in a single layer on to a lined baking dish. Rub completely with oil and sprinkle with salt. Roast for 20 mins until golden and crispy.
Reheat the soup, add the cream, season with salt and pepper. Serve hot with crispy kumara chips on top and a little watercress to decorate.