Muskmelon (Cucumis melo) is a widely cultivated fruit in tropical regions, valued for its refreshing taste and hydrating properties, however, its seeds are often discarded despite their rich nutritional potential. Limited research exists on utilizing muskmelon seeds as a soup-base, especially regarding their nutritional and mineral composition, making this study relevant for sustainable food innovation and waste reduction. Muskmelon seeds were roasted, milled into flour, and formulated into four soup-base samples, control, Prekese, Dawadawa, and Cinnamon variants. Proximate and mineral analysis were carried out on the four samples of the muskmelon soup-base. Results showed significant differences (p < 0.05) in most nutrients across treatments: protein ranged from 25.38-30.66%, and fat ranged from 33.29-36.35%, and fibre from 10.10-11.23%, while moisture remained low (<3%), indicating good shelf stability. Mineral analysis revealed variations, with Prekese soup exhibiting the highest iron (143.3 µg/g) and potassium (5,001.7 µg/g), and Dawadawa soup showing higher magnesium (3,310.7 µg/g). Calcium levels did not differ significantly (p = 0.0554) among samples. The study confirms that muskmelon seeds can be transformed into a nutrient-rich, shelf-stable soup-base comparable to traditional groundnut or egusi soups. It is recommended that muskmelon seed soup-base production be expanded for commercial and nutritional applications to enhance local food security, promote sustainable utilization of fruit by-products, and provide affordable plant-based protein alternatives.