Ingredients

Steps

• Heat the olive oil in a saucepan and fry the onion and pepper gently for three minutes.
• Add the curry powder and turmeric and cook for one minute.
• Crumble the stock cube into the pan and add a splash of water and the pineapple.
• Simmer the mixture gently for ten minutes.
• Stir in 75ml of double cream and simmer until reduced and thickened.
• Serve the soup immediately.