Add oysters. If canned, heat through, if raw, simmer gently until edges start to curl, about 3-5 minutes. Don’t overcook or they will get rubbery.
Reduce heat and add cream, curry, pepper and turmeric. Stir until blended. Cover and simmer gently for 5-10 minutes, stirring occasionally. Do not boil, or the cream will curdle. This soup reheats well and is even more flavorful the second day. Promptly refrigerate leftovers. Serves 8-10 people.