Pumpkin Mince Macaroni Casserole

This pumpkin mince macaroni casserole recipe is easy to prepare and full of fruity and savory flavors. Pumpkins are very popular in South Africa and can be found in many 

Pumpkin mince macaroni casserole on a black platePumpkin mince macaroni casserole on a black plate

varieties on the shelves of grocers and fruit and vegetable markets. From the small Gem Squash to Butternut, Hokkaido and Cinderella you can find them all and more at the right times of the year.  Pumpkins are full of nutrients, vitamins and minerals but low in calories. This is making them a great addition to one's diet. They store well and can be used often even  month after they were purchased. I am no expert on pumpkins but after doing some research I identified the variety I used for this recipe as a cheese pumpkin. I speak under correction but am pretty sure that other hokkaido and butternut would be great for this recipe as well.

Preparation time: 20 minutes 
Cooking time: at least 40 minutes
Resting time: 0 minutes
Total time needed: at least 1 hour
Grade of Difficulty: standard

Pumpkin Mince Macaroni Casserole

  • 500 gram / 1.1 lbs pumpkin, seeded and cut into small cubes
  • 500 gram / 1.1 lbs beef mince
  • 250 gram / 8.8 oz macaroni
  • 2 tbs peanut (groundnut oil)
  • 50 gram / 1.76 oz tomato paste
  • 200 gram gouda, grated
  • 1 tbs sour cream
  • 100 ml / 3.4 oz full cream yoghurt
  • 300 ml / 10.14 oz chicken stock
  • 2 medium sized onions, diced
  • 4 cloves of garlic, minced
  • 1 kashmiri chili, chopped fine, (optional - use cayenne chili instead)
  • 1 tsp plain paprika powder
  • 1 tsp cumin powder
  • 1 tsp madras curry powder or hot curry powder of your choice
  • Salt and pepper to taste
  • 1 cup fresh coriander leaves, chopped


  • Add oil to a large pan and turn stove to medium heat
  • Add onions to the pan, cover with lid and braise them for 5 minutes
  • Add garlic, mince and chilli, cover with lid and braise for 8 to 10 minutes till the mince is beginning to change color and become crumbly, stirring it regularly
  • Add spices, chicken stock and pumpkin, mix well, cover with lid and once the liquid begins to boil again cover simmer the ingredients for another 5 minutes
  • Take of the stove and pour all ingredients into a casserole dish
  • Add macaroni, sour cream, yoghurt and coriander leaves and mix all ingredients well. The macaroni and pumpkin cubes should be covered with liquid
  • Cover the surface with the grated cheese
  • Preheat oven to 200 degrees Celsius / 392 degrees Fahrenheit, ( 175 degrees C / 347 F in a convection oven with circulating air)
  • Place the casserole on a baking tray in the lower or middle rack of the oven and bake for 20 to 25 minutes till the pumpkin is cooked. If desired turn upper heat on for the last 10 minutes to brown the cheese. (Reduce cooking time in a convection oven by several minutes)

Remove the pumpkin mince macaroni casserole from the oven and let it stand for another 5 minutes before you serve it.

Enjoy :-)

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