Caribbean Pumpkin Soup with Bacon 
 
1 lb pumpkin 
1 white onion 
2 carrots 
1 cup white wine 
1 cup chicken stock 
3 rashers (strips) of fried bacon 
Caribbean salt, nutmeg, black pepper 
 
Peel the pumpkin, carrots, and onion.  Cut all the vegetables into big cubes.  Bring the chicken stock (any other stock is fine too) and the wine to boil, add the vegetables and boil until they are soft.  Liquidise in a blender, adding the spices.  Pour the thick soup back into the pot and bring to a boil again briefly.  Watch that it does not burn on the bottom and stir frequently.  Cut the bacon into small pieces.  Serve immediately in soup bowls and sprinkle the bacon on top. 
 
Serves 4 
 
 

Caribbean Cocktail  Green Dreams 
 
1 oz vodka 
1 oz creme de menthe 
1 oz creme de cacao 
1 oz lime juice 
Crushed ice 
 
Mix all the ingredients in a shaker and pour over the ice.  Serve in a small water glass.  Great Aperitif!