Heat a large saucepan. Add the butter and olive oil. Add the onion, garlic, leek and celery. Cook while stirring for at least 5 minutes or until golden and caramelised.
Add the kumara, stock and seasoning. Simmer for 30 minutes, then puree until smooth.
To make the dumplings, preheat oven to 200C. Mix the flour, baking powder, salt and watercress together. Rub in the butter then mix in enough milk to make a soft, scone-like dough.
Knead briefly then shape and bake for approximately 10 minutes or until golden.
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