Beverages play an important role in the diet. Most of the fruits and vegetables have a wholesome therapeutic effect and they can be consumed as refreshing drinks. With this background an attempt was made to standardize the soup samples using different variations of ash gourd and amla to prepare beverages. The purpose of this study is to analyse the changes for the main physico-chemical characteristics: pH values, colours, acidity and moisture of soup. This research work aims at development of a ready to drink ash gourd and amla based soup. So, the developed ash gourd and amla based soup is nutritionally superior to locally available and sufficient to meet day‐to‐day nutritional requirements as a supplement.