Austro-Hungarian Creamed Pumpkin Side Dish Recipe

This creamed pumpkin recipe is adapted from one in "The viennese kitchen: tante hertha's book of family recipes" By monica meehan and maria von baich (interlink books, 2011). There is a huge crossover of recipes among german, austrian, hungarian and other central and eastern european cuisines and, although the names may be spelled differently, the flavor is the same. When people see the word "Creamed" In a recipe, they usually presume that it is a dessert. This is not the case here. It's a side dish of pured pumpkin that gets a kick from caraway, onion, sour cream and a little tomato paste, that is a nice alternative to a sweet potato side dish.