Peel and cut the squash into cubes. Cut the eggplant into pieces. Thinly slice the onions and garlic. In the casserole dish, heat the oil and brown the pieces of squash, eggplant, onions and garlic for 5 min. over medium heat, stirring regularly. Add the white wine and reduce by half over medium-high heat for 5 mins.

In a large pot, heat the water to cook the noodles. In a bowl, mix the peanut butter, peeled garlic clove, palm sugar, lemon juice, soy sauce, water, tamarind paste, two-thirds of the coriander and bird's eye chili. Using a hand blender, blend everything to obtain a smooth sauce. Set aside in a cool place.

Wash the pumpkin, remove the seeds and cut it into cubes. It is not necessary to peel it. Peel and roughly chop the onion. Cover the bottom of a saucepan with olive oil and heat it. Put all the ingredients in the pan and cook for 1 hour covered over low heat. Stir from time to time.

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