Preheat oven to 200c. Chop the kumara into similar sized chunks and place into a roasting dish with the onion, garlic and capsicum . Drizzle with olive oil and sprinkle with sea salt. Bake for 40 minutes turning occasionally, until tender.

Set vegetables aside until cool to handle and remove the skins from the Capsicum, garlic and onion.

Bring the chicken stock and water to boil in saucepan .Added the vegetables to the stock and blend to a puree. Add salt and pepper to taste.

Serve with a little sour cream if you wish.