Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans.
Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides.
Slice lengthwise into 1/4 inch strips and set aside.
After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd.
Serve with rice and Buddhist Nuoc Leo.