In a large pot over medium heat, add 2 teaspoons of olive oil. Sauté the chopped onion and minced garlic until they become translucent, about 5 minutes.

Mix in the pumpkin puree along with the vegetable broth, stirring gently. Bring the mixture to a gentle simmer.

Add the chopped ripe persimmons to the pot and stir. Let the mixture simmer for about 10 minutes.

Pour in the full-fat coconut milk, stirring it all together. Allow the soup to simmer for an additional 10 minutes.

Carefully blend the soup until smooth using either an immersion blender or a standard blender in batches.

Season your soup with salt and pepper to taste. Serve hot, optionally garnished with fresh herbs or toasted seeds.