The food industry utilizes starches for its techno-functional properties, which can be modified for better performance [1]. Corn starch (CS) is one of the world’s most used starch, which entails increased imports and high costs. Also, CS is highly digestible, which may represent a risk factor for vulnerable groups with diabetes and obesity [2,3]. The study aimed to use a non-conventional starch, obtained from Brosimum alicastrum Sw. (Ramón) seed flour, modified by HMT, was used to formulate an instant soup, and its properties were evaluated. Ramon seed starch was isolated and modified by HMT at 10% moisture (RSS-HMT10). An instant soup (broccoli cream) was formulated and tested for safety by direct plate methods (3M^®) and acceptance in 87 consumers, using a 9-point hedonic scale. Physicochemical properties and carbohydrate profile were determined by AOAC and AACC methods, and in vitro digestion, digestible fractions, and predictive glycemic index were determined by the Englyst/Goñi methods. Results indicated that the product (F1), with 100% replacement of CS by RSS-HMT10, was equally accepted as the control (FC). F1 was characterized by being slightly more acidic (6.52±0.00) and less dense (1.18±0.01 g/mL) than FC, and the native starch (FN). F1 composition showed lower moisture (SD-F1 3.0 ± 0.0%), and the other nutrients remained the same as SD-FC and SD-FN. Also, SD-F1 had the highest content of resistant starch (RS) and dietary fiber (FDT) (9.1±0.1% and 11.3 ± 0.2%, respectively). In vitro digestion indicated a significantly lowest starch hydrolysis in F1, highlighting a significantly low fraction of rapidly digestible starch (RDS) and a high fraction of RS, giving the instant soup a lower glycemic index than the FC. In conclusion, RSS-HMT10 was an innovative ingredient with techno-functional characteristics that allowed it to be used in an instant soup with potential digestibility properties that promote consumer health.