Dry premix powder was formulated from Ogbono (Irvingia gabonensis var Excelsa) seed flour, Egusi (Melon) (Citrallus vulgaris) seed flour, crayfish, dry pepper, dry fish, stock fish and seasoning; ground and thoroughly mix to form a homogenous premix. The Ogbono/Egusi seed flour in the premix was formulated at different ratios (100:0, 0:100, 60:40, 50:50 and 40:60). The premix samples (A to E) were used to prepare soups. Proximate composition and selected functional properties of the premix samples were determined and the sensory properties of the soups prepared from each premix evaluated. The result showed that there was a significant (P<0.05) difference in the crude fat, crude protein and carbohydrate content between the five samples. The crude protein content increased from 25.66% sample A to 54.77% for sample B, there was no significant (P>0.05) difference in oil absorption capacity of all the samples (A – E). However, there was a significant (P<0.05) difference in the water absorption capacity and viscosity samples. Sample A (100% Ogbono) had the highest water absorption capacity of 2.09g/g and viscosity of 3.17Pa.S. Sample E had the lowest water absorption capacity of 1.30g/g while sample B (100% “Egusi”) had the lowest viscosity value of 1.26 Pa.S. The sensory properties of the soup prepared from the premix samples revealed that sample A had the highest mean sensory score of 8.09 for drawability while sample E had the lowest sensory score of 4.67 for thickness and 4.00 for drawability. Sample B had the lowest sensory score of 3.40 for drawability and the highest score of 6.07 for thickness. This study reveals that the premix can be used for quick soup preparation that meets the needs of consumers who like very thick and drawable soups (Sample C & D), those who like only thick soups (Sample B), those who like only drawable soups (Sample A) and those who like moderate thickness and drawability in their soup preparation (Sample E).