Wash your produce thoroughly. Peel and chop the ripe persimmons into bite-sized pieces and mince the garlic and onion finely.

In a large pot, heat a splash of oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.

Finely chop the habanero peppers and add them to the pot, sautéing for another 2 minutes.

Mix in the chopped persimmons and vegetable broth. Let it simmer for 10 minutes, until the persimmons are tender.

Blend the soup until smooth using an immersion blender, or carefully transfer to a countertop blender.

Stir in the coconut milk and warm it over low heat for about 5 minutes.

Ladle the soup into bowls and garnish with fresh cilantro or avocado slices.