1.Heat oil in large frying pan, cook kumara, onion and garlic, stirring, 10 minutes. Add rosemary, rind, stock and the water, bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until kumara is soft. Stand soup 10 minutes.
2.Meanwhile, make rosemary sourdough. Preheat oven to 180°C (160°C fan-forced). Cut sourdough bread into 3cm slices. Combine olive oil and fresh rosemary in large bowl, add bread, turn to coat in mixture. Place bread on oven tray, toast bread, both sides, about 15 minutes.
3.Blend or process soup, in batches, until smooth. Return soup to cleaned pan, add juice, stir over medium heat until hot.
4.Serve bowls of soup drizzled with cream, accompanied with rosemary sourdough