For the soup: Heat olive oil in a pan. Add chopped garlic chopped ginger, finely chopped onions, red chilli powder, turmeric powder, coriander powder, salt, black pepper, chopped apples, chopped pumpkin and water. Cover and cook it for 5 to 7 minutes. Remove some apple pumpkin mixture for garnish. Allow the remaining mixture to cook for few minutes and blend it. Sieve the mixture in a bowl. Boil the sieved soup in a Kadai. Add oatmeal salt, black pepper powder, chopped celery and parmesan cheese. For the garnish: Add parmesan cheese, chopped celery and crushed black pepper in the apple pumpkin mixture which you kept aside. Mash them well. For the plating: Fill a ring mould with the mashed mixture and place it onto a plate. Pour the prepared soup into it. Garnish it with lemon wedge, celery leaf, degi mirch and olive oil. Serve this soup with bread.