The bayou in South Carolina offers a plethora of fresh seafood. One of my favorite’s is blue crab.

I love it anyway I can get it.

Steamed whole with Old Bay seasoning, too-hot-to-touch and cracked with a mallet, newspaper underneath a wooden picnic table and a pitcher of fresh, cold beer.

Or if I’m lucky, (during the 4-6 week soft-shell crab season-early April-if the water is the proper temperature-see what I mean about lucky?), lightly breaded and fried, then wedged between two slices of soft, chewy white bread slathered with mayo and served with a side of crunchy, tart slaw. And a pitcher of cold beer.

But I don’t live in SC nor anywhere near the coast anymore. Sigh.

But that doesn’t stop me from eating blue crab. It just changes the way I eat it.

Now, I’m content eating blue crab from the can. Granted it doesn’t come from the bayou in SC anymore, but, I still eat it.

It’s low in fat, high in protein and its briny flavor and meaty texture pairs with this smooth, sweet Seminole Pumpkin squash soup.

I love it and it reminds me of Spring in the bayou in South Carolina.

Seminole Pumpkin Squash Soup with Blue Crab Meat Serves 6-8

Cook’s notes: Squash can be made ahead up to one day. Sub butternut squash if necessary.

• One 2-3 pound Seminole pumpkin squash (or butternut squash), seeded, halved and poached in 1/2 inch of water, cut side down, in a 350 degree oven for one hour. Scoop flesh out of skin and discard skin.

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small, whole, sweet yellow onion, chopped
• 2 fresh garlic cloves chopped (substitute shallots if available)
• 2 carrots coarsely chopped
• 2 small jalapeño peppers, chopped seeds and ribs intact (add or remove for more or less kick, respectively)
• 6 cups chicken stock (low sodium preferred)
• sea salt and cracked black pepper
• 1/2 teaspoon nutmeg grated from whole (use half of this if ground)
• 1/2 teaspoon ground cinnamon
• fresh sage, chopped to taste and several whole leaves for garnish (optional)

In a large stock pan, heat olive oil and butter on medium-high heat. Add onions and cook until translucent, careful not to brown, about 3-4 minutes. Add garlic, stirring quickly to release aroma and soften (about one minute). You may need to drizzle in a little more olive oil at this point if the veggies are browning. Add carrots, jalapeño and chicken stock. Stir all ingredients. Add sea salt (be generous), cracked black pepper, nutmeg and cinnamon and stir. Cover and bring to boil. Reduce heat and simmer with vented lid about thirty minutes or until carrots are tender. Add poached squash. Remove from heat.

Using an immersion blender, purée soup on low-speed for a minute and then high-speed until it is smooth (another 30 seconds or so); or use a food processor and blend in small batches.

The soup should still be hot and ready to serve. If not return to low heat and reheat before serving.

In a soup bowl or tureen (for family style serving), place a small mound of crab meat (about the size of a golf ball) in the center of the bowl. Ladle the hot pumpkin squash over the crab, or mound the crab on top of the soup as pictured above. Garnish with sprig of sage (optional). Serve immediately.

Where do you get your inspiration for recipes?